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White chocolate cheesecake with passionfruit sauce
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Prep Time:
400 minutes
Cook Time:
10 minutes
Total Time:
410 minutes
Elevate your white cheesecake with a luscious passionfruit syrup.
Ingredients:
  • 300g shortbread biscuits, crushed
  • 125g unsalted butter, melted
  • 150g white chocolate
  • 3 gold-strength gelatine leaves (see note)
  • 60ml milk
  • 500g cream cheese, softened
  • 395g can sweetened condensed milk
  • 300ml thickened cream
  • Pulp from 6 passionfruit (to give 3/4 cup)
  • 125g caster sugar
Instructions:
  • Prepare a 23cm springform cake pan by greasing it. Mix together the biscuits and butter, then firmly press the mixture into the base of the cake pan. Refrigerate for 30 minutes.
  • Place the chocolate in a bowl over a pot of gently simmering water, ensuring the bowl doesn't touch the water. Stir continuously until the chocolate is smooth. Let it cool until it reaches room temperature.
  • Soak gelatine leaves in cold water for 5 minutes. Warm milk in a pan until just below boiling point. Squeeze excess water from gelatine leaves and stir into hot milk until dissolved. Set aside.
  • Blend cream cheese, condensed milk, and milk in a food processor until velvety. Add chocolate and blend briefly. Whisk cream until soft peaks form, then gently combine with the chocolate mixture. Pour over biscuit base and refrigerate for 6 hours or overnight.
  • In a food processor, quickly pulse the passionfruit pulp to separate the seeds from the juice. Strain the mixture, keeping the seeds and juice, and discard the pulpy flesh. Set aside.
  • In a saucepan, combine sugar and 100ml of cold water over low heat, stirring until the sugar dissolves. Increase heat to medium-low and cook for 5-6 minutes, swirling occasionally and brushing down the sides with a damp pastry brush, until a golden caramel forms. Carefully add passionfruit juice and 1/4 cup (60ml) water (watch out for splatters), then reduce heat to low and stir until smooth. Let it cool slightly, then mix in the reserved seeds. Chill until serving.
  • Drizzle the cheesecake with passionfruit sauce before serving.

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