White Chocolate Passion (Print Version)
# Ingredients:
→ Cheesecake
01 -
3 passion fruits, halved
02 -
150ml heavy cream
03 -
600g full-fat cream cheese, room temperature
04 -
400g good-quality white chocolate, broken into pieces
05 -
60g butter, melted, plus extra for greasing
06 -
200g ginger biscuits
→ Topping
07 -
3 passion fruits
08 -
300ml heavy cream
# Instructions:
01 -
Grease the sides and base of a 20cm springform tin, then cover it with nonstick baking paper. Set it aside.
02 -
Use a food processor to blitz the ginger biscuits into fine crumbs. Pour in the melted butter and mix again until crumbly.
03 -
Press the crumb mixture firmly into the base of the prepared tin, making it smooth and level with the back of a spoon. Cover and chill in the fridge while you prepare the filling.
04 -
Place the chocolate pieces into a heatproof bowl over a pot of gently simmering water, ensuring the bowl doesn’t touch the water. Stir now and then until melted and smooth. Remove and let cool a bit.
05 -
Scoop the insides of the passion fruits into a strainer over a bowl. Press with a spoon to release the juice, keeping the seeds in the strainer. Set the juice aside.
06 -
Whisk the cream cheese and heavy cream together until it starts to thicken. Pour in the melted chocolate and the passion fruit juice, then whisk again until just blended.
07 -
Spoon the mixture over the biscuit base, spreading it evenly and smoothing the top. Cover with plastic wrap and chill in the fridge for at least 6 hours, or until set.
08 -
Whip the heavy cream until soft peaks form. Spread it gently over the top of the cheesecake, then use the remaining passion fruit pulp and slices to decorate as you like.
# Notes:
01 -
Make sure both the cream cheese and chocolate are at room temperature to avoid lumps forming.
02 -
Store the cheesecake in the fridge for up to 4 days in an airtight container or well-covered.
03 -
For the best texture and flavor, prepare the cheesecake the day before and refrigerate overnight.