Chilled White Chocolate and Passionfruit Cheesecake

This is a delicious white chocolate chip cheesecake with passionfruit topping.

Ingredients serve 6 – 8

Base

100 g biscuit crumbs

50 g melted butter

Cheese filling

170 g cream

350 g cream cheese

120 g caster sugar

150 g finely chopped white chocolate

Topping

200 g passion fruit pulp

12 g gelatin

Method

Line a 20 cm spring form tin with greaseproof baking paper. Place biscuit crumbs and melted butter in a bowl and combine. Spread the crumb mixture evenly in the bottom of the tin and press firmly. Place the tin in the fridge until set. Place cream in a mixing bowl and whisk until thickened to soft peak. Place cream cheese and sugar in another mixing bowl, whisk with an electrical mixer for approx. 3 minutes until mixture is evenly soft and fluffy. Add chocolate and combine. Fold the cream evenly into the mixture. Spread the finished cheese mixture evenly in the cake tin on top of the crumb base and allow cooling in the fridge. Place the gelatin for the topping in a bowl with cold water. Squeeze the excess water from the gelatin leaves and heat gelatin until melted. Mix melted gelatin with the passion fruit pulp mixture and spread evenly on top of the cheesecake. Allow cooling for at least 3 hours in the fridge. Remove the cheesecake from the tin and leave on a serving plate. Cut with a sharp knife and serve.

Note: Try guava or papaya instead of passion fruit.