ADVERTISEMENT
Introduction
Indulge your senses with a dessert that perfectly balances tropical tanginess and creamy sweetness. This passion fruit and white chocolate cheesecake is an irresistible treat, ideal for any occasion. The passion fruit’s exotic flavor pairs beautifully with the richness of white chocolate, creating a dessert that’s as delightful to eat as it is to prepare. Whether you’re hosting a dinner party or simply treating yourself, this cheesecake will leave everyone craving more.
Ingredients
For the Crust:
200g digestive biscuits or graham crackers, crushed
100g unsalted butter, melted
For the Filling:
300g white chocolate, melted
500g cream cheese, softened
200ml heavy cream
100g powdered sugar
5 passion fruits (pulp only)
For the Topping:
3 passion fruits (pulp only)
2 tbsp sugar (optional)
Directions
Prepare the Crust:
Mix the crushed biscuits with melted butter until well combined.
Press the mixture into the base of a springform pan, ensuring an even layer.
Refrigerate for 20-30 minutes to set.
Make the Filling:
Melt the white chocolate and let it cool slightly.
In a mixing bowl, beat the cream cheese and powdered sugar until smooth.
Gradually add the melted white chocolate and mix until fully incorporated.
Fold in the heavy cream and passion fruit pulp gently to maintain a fluffy texture.
Assemble the Cheesecake:
Pour the filling over the chilled crust, spreading it evenly.
Cover and refrigerate for at least 6 hours or overnight to set.
Add the Topping:
Scoop out the pulp from 3 passion fruits and mix with sugar (if desired).
Spread the passion fruit topping over the cheesecake before serving.
Serving and Storage Tips
Serve chilled for the best flavor and texture.
Garnish with fresh mint leaves or white chocolate shavings for an elegant touch.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Variations
ADVERTISEMENT
