White Chocolate Cheesecake with Passionfruit
This delicious White Chocolate and Passion Fruit Cheesecake is the perfect make-ahead dessert for when you want something simple that still looks impressive.
Servings: 10 servings
Ingredients
For the cheesecake:
- 7 oz gingersnaps (gingernut biscuits) about 1 3/4 cups crumbs
- 2 oz butter about 4 tbsp, melted (plus extra to grease)
- 14.1 oz good-quality white chocolate broken into pieces
- 21 oz full-fat cream cheese about 2 2/3 cups; at room temperature
- 5 fl oz heavy cream (double cream) about scant 2/3 cup
- 3 passion fruit halved (about 1/4 cup pulp)
To decorate:
- 10 fl oz heavy cream (double cream) about 1 1/4 cups
- 3 passion fruit
Instructions
- Grease and line the base and sides of an 8-inch (20 cm) springform pan (loose-bottomed cake tin) with parchment. Set aside.
- Tip the gingersnaps (gingernut biscuits) into a food processor and blitz into fine crumbs. Add the butter and whiz again until you have the desired crumbly consistency.
- Tip the biscuit mixture into the prepared pan and pat it into a smooth and compact layer using the back of a spoon. Cover and chill in the fridge while you make the filling.
- Meanwhile, melt the chocolate in a heatproof bowl set over a pan of barely simmering water (make sure the bottom of the bowl doesn’t touch the water) to create a double boiler. Stir occasionally until smooth and melted. Remove from the heat and leave to cool slightly.
- Scoop the insides from the 3 passion fruits into a sieve over a bowl. Using a spoon, press down to extract as much juice as possible and catch all the seeds. Set aside.
- Whisk together the cream cheese and heavy (double) cream until just holding its shape. Pour in the melted chocolate and passion fruit juices, then continue to whisk until just combined.
- Spoon the mixture over the biscuit base in an even layer, finishing by smoothing over the top. Cover with plastic wrap and chill in the fridge for at least 6 hours, or until set.
- To decorate: whisk the heavy (double) cream to medium peaks. Spoon over the top of the cheesecake and decorate with the remaining passion fruit.
Video
Notes
Make-ahead and storage
To store: Cover with plastic wrap or transfer to an airtight container and store in the fridge for up to 4 days. Make ahead: This cheesecake needs at least 6 hours in the fridge, but overnight is good too. So I would make this a day in advance and set overnight.More quick tips
- Biscuits: If you don’t have gingersnaps (gingernut biscuits), you can swap for others like Biscoff cookies (Lotus biscuits) or graham crackers (digestives). Just be aware you will have to adjust the butter (see ‘Substitutions and variations’).
- Decoration: You can decorate with a whole host of different fruits - mango and pineapple stay with the tropical theme, but a few raspberries will add a beautiful pop of color and delicious flavor, too.
- Room temperature: It is really important that your cream cheese is at room temperature so that it combines properly with the cream. You also want to let the white chocolate cool to room temperature before adding it to the rest of the ingredients; otherwise, it will start to clump as soon as it touches the cold cream.
Nutrition
Calories: 733kcal | Carbohydrates: 50g | Protein: 9g | Fat: 57g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 133mg | Sodium: 386mg | Potassium: 361mg | Fiber: 3g | Sugar: 35g | Vitamin A: 1958IU | Vitamin C: 8mg | Calcium: 188mg | Iron: 1mg