July 3rd, 2016
White chocolate and passion fruit cheesecake
50 g unsalted butter, melted, plus extra for greasing
125 g white chocolate, chopped
125 ml single cream
225 g cream cheese, softened
225 g mascarpone cheese
4 tbsp golden caster sugar
2 tbs vanilla extract
4 egg yolks
2 egg whites
125 ml passion fruit pulp
passion fruit, to decorate
This recipe of baked cheesecake is smooth and zesty with a touch of the exotic. It’s perfectly sweetened with the white chocolate – a great summer dessert.
Preheat the oven to 180˚C (160˚C fan). Grease a 20 cm diameter springform cake tin.
Put the crushed biscuits and melted butter into a bowl and mix well. Tip the mixture into the prepared tin and press down with the back of a spoon. bake in the oven for 10 minutes, or until golden. Leave to cool. Reduce the oven temperature to 150 C (fan 130 C)
Put the chocolate into a heatproof bowl. Put the cream into a small saucepan and heat until steaming hot, but do not let it boil. pour the cream on to the chocolate ad stir until smooth. Put to one side.
In a separate bowl, beat the cream cheese and mascarpone together until smooth. Add the sugar, vanilla and egg yolks. Stir in the white chocolate mixture and passion fruit pulp.
In a large, clean, dry bowl, whisk 2 egg whites to soft peaks. Fold a large spoonful of the egg whites into the batter very vigorously, then gently fold in the remaining whites until smooth.
Spoon the mixture on to the cooled base and bake for 50 – 60 minutes, or until set but with a slight wobble in the centre. Turn off the oven and leave the cheesecake to cool inside for two hours, with the door ajar. Chill in the refrigerator overnight.
Remove from the tin and decorate with fresh passion fruit quarters.