White chocolate passion (Print Version)
# Ingredients:
→ Cheesecake
01 -
200g ginger biscuits, crushed
02 -
60g butter, melted, plus extra for greasing
03 -
400g quality white chocolate, broken into pieces
04 -
600g full-fat cream cheese, room temperature
05 -
150ml double cream
06 -
3 passion fruits, halved
→ Topping
07 -
300ml double cream
08 -
3 passion fruits
# Instructions:
01 -
Use a bit of butter to grease and line a 20cm springform tin with non-stick baking paper. Set it aside for now.
02 -
Using a food processor, grind the ginger biscuits into fine crumbs. Pour in the melted butter and mix again until it feels sandy.
03 -
Press the buttered crumbs into the bottom of the prepared tin, smoothing it out firmly with the back of a spoon. Cover it up and pop it into the fridge while you work on the filling.
04 -
Put the chocolate in a heatproof bowl over a saucepan of barely simmering water (make sure the water doesn’t touch the bowl). Stir now and then until smooth and melted. Take off the heat and let it cool a bit.
05 -
Scoop the insides of the passion fruits into a sieve over a bowl. Press with a spoon to strain out as much juice as you can while keeping the seeds out. Set the juice aside.
06 -
Whisk the cream cheese with the double cream until it starts to thicken. Add the melted chocolate and passion fruit juice, then mix again until just smooth.
07 -
Pour the filling over the chilled biscuit base and spread evenly. Cover with plastic wrap and chill in the fridge for at least 6 hours, or until set.
08 -
Whip the double cream until medium peaks form. Spread it on top of the cheesecake and decorate it with leftover passion fruit pulp and slices, if you like.
# Notes:
01 -
Make sure the cream cheese and chocolate are room temperature to keep the mixture smooth.
02 -
Store the cheesecake in an airtight container or covered in the fridge for up to 4 days.
03 -
For the best taste, make the cheesecake the day before and leave it to chill overnight.