Delight your taste buds with our White Chocolate Passion Fruit Cheesecake. This luxurious dessert features a buttery biscuit base, a creamy white chocolate filling infused with the exotic flavor of passion fruit, and a luscious passion fruit topping. Perfect for any special occasion or as a decadent treat, this cheesecake is sure to impress with its rich and tangy flavors.
White Chocolate Passion Fruit Cheesecake Recipe
Ingredients
For the Base:
- 250g (8.8 oz) digestive biscuits
- 100g (3.5 oz) unsalted butter, melted
The Cheesecake:
- 300g (10.6 oz) white chocolate
- 600g (21.2 oz) full-fat cream cheese
- 150g (5.3 oz) granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 200ml (6.8 fl oz) double cream
- 150ml (5.1 fl oz) passion fruit juice (fresh or bottled)
- 2 tbsp cornstarch
For the Topping:
- 150ml (5.1 fl oz) passion fruit pulp (about 6 passion fruits)
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
Instructions
Prepare the Base:
- Preheat the oven to 180ºC (160ºC fan, 350ºF).
- Crush the digestive biscuits into fine crumbs using a food processor.
- In a bowl, mix the biscuit crumbs with the melted butter until well combined.
- Press the mixture into the bottom of a 9-inch (23cm) springform tin lined with parchment paper.
- Bake the base in the oven for 10 minutes. Set aside to cool.
Make the Cheesecake:
- Reduce the oven temperature to 160ºC (140ºC fan, 320ºF).
- In a microwave-safe bowl, melt the white chocolate in short bursts, stirring until smooth. Allow to cool slightly.
- In a large mixing bowl, beat the cream cheese and granulated sugar until smooth.
- Add the vanilla extract and beat until well combined.
- Add the eggs one at a time, beating well after each addition.
- Add the double cream and passion fruit juice. Mix until smooth.
- Sift in the cornstarch and fold until well incorporated.
- Pour the cheesecake mixture over the cooled biscuit base, spreading evenly.
- Bake in the oven for 50-60 minutes, or until the center is set but still slightly wobbly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
- Remove from the oven and refrigerate for at least 6 hours, or overnight.
Prepare the Topping:
- In a small saucepan, combine the passion fruit pulp, granulated sugar, and lemon juice.
- Bring to a simmer over medium heat, stirring occasionally.
- Add the cornstarch mixture and cook for another minute, stirring constantly until the mixture thickens.
- Allow to cool slightly, then pour over the set cheesecake.
- Refrigerate for about 30 minutes before serving to set the topping.
Additional Information
Tips for Perfect White Chocolate Passion Fruit Cheesecake:
- Room Temperature Ingredients: Ensure all your ingredients are at room temperature before starting. This helps in achieving a smooth and creamy cheesecake mixture.
- Avoid Overmixing: When making the cheesecake layer, mix until just combined to avoid incorporating too much air, which can cause cracks.
- Water Bath: Baking your cheesecake in a water bath can help prevent cracks and ensure even baking. Simply place your springform pan in a larger pan and add hot water until it reaches halfway up the sides of the springform pan.
- Cool Gradually: After baking, let the cheesecake cool gradually to prevent it from cracking. Turn off the oven, open the door slightly, and let the cheesecake cool in the oven for about an hour.
Variations:
- Nut-Free Option: If you prefer a nut-free cheesecake, ensure your ingredients do not contain traces of nuts.
- Fruit Topping: Add fresh tropical fruits such as mango or kiwi slices on top of the cheesecake for a refreshing twist.
- Chocolate Drizzle: For a richer flavor, drizzle melted white or dark chocolate over the top before adding the passion fruit topping.
Storage and Serving:
- Storage: Store the cheesecake in the refrigerator covered with plastic wrap or in an airtight container. It can last for up to 5 days.
- Freezing: This cheesecake freezes well. Wrap it tightly in plastic wrap and aluminum foil before freezing. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
- Serving Suggestion: Serve the cheesecake slightly chilled with a cup of hot tea or coffee for a delightful treat. It pairs well with a light dusting of powdered sugar or a drizzle of caramel sauce.
White Chocolate Passion Fruit Cheesecake FAQs
What makes this White Chocolate Passion Fruit Cheesecake unique?
This cheesecake combines the rich flavor of white chocolate with the tangy, exotic taste of passion fruit, creating a smooth and luxurious dessert.
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day in advance and refrigerated overnight, making it ideal for planning ahead for special occasions.
How do I store leftover cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. The cheesecake can also be frozen for up to 2 months.
Can I use bottled passion fruit juice?
Yes, bottled passion fruit juice can be used if fresh passion fruits are not available. Ensure it is 100% juice without added sugars.
Is it necessary to use a water bath for baking the cheesecake?
Using a water bath helps ensure even baking and prevents cracks in the cheesecake, but it is not strictly necessary, especially if you cover the top with passion fruit topping.