White Chocolate and Passion Fruit Cheesecake
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:
- 200 g gingernut biscuits
- 60 g butter melted, plus extra to grease
- 400 g good-quality white chocolate broken into pieces
- 600 g full-fat cream cheese at room temperature
- 150 ml double cream
- 3 passion fruits halved
To decorate:
- 300 ml double cream
- 3 passion fruits
Instructions
- Grease and line the base and sides of a 20cm / 8 inch loose-bottomed cake tin with non-stick baking paper. Set aside.
- Tip the gingernut biscuits into a food processor and blitz into fine crumbs. Add the butter and whizz again until you have the desired crumbly consistency.
- Tip the biscuit mixture into the prepared tin and pat into a smooth and compact layer using the back of a spoon. Cover and chill in the fridge whilst 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). 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 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 cling film and chill in the fridge for at least 6 hours, or until set.
- To decorate: whisk the double cream until you have medium peaks. Spoon over the top of the cheesecake and decorate with the remaining passion fruit pulp and slices, if wished.
Notes
Scroll up for a step by step guide on how to make this cheesecake.
To store: Cover with clingfilm 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.
Biscuits: if you don’t have gingernut biscuits, you can swap for others like lotus or 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 stays with the tropical theme, but a few raspberries will add a beautiful pop of colour and delicious flavour too.
Room temperature: it is really important that your cream cheese is at room temperature so that it combines properly with the cream. It is also really important that you 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.