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White Chocolate, Passion Fruit Cheesecake

Today is National White Chocolate Cheesecake Day and while I don’t always go along with these “designated days” I do have a passion for white chocolate cheesecake. So here’s one of my favorite recipes for the dish. Try it, it’s fat-free… until you eat it. 😉

 White Chocolate and Passion fruit Cheesecake

Makes 2 portions

For the base;

¼ cup Graham crumbs

1 Tbs sugar

1 Tbs unsalted butter, melted

1 tsp orange zest

For the cheesecake;

170ml heavy cream

½ tsp powdered gelatin

90 grams cream cheese

50 grams white chocolate

½ tsp vanilla paste/extract

For the topping

1 Tbs sugar

1 tsp powdered gelatin

3 passion fruit

2 Tbs water

Line two ramekins or heart shape molds with plastic wrap.

In a small bowl stir together the graham crumbs, sugar, melted unsalted butter and orange zest. Spoon into the molds and press down firm. Refrigerate while you make the cheesecake topping.

Melt the white chocolate taking care not to burn. Add the gelatin to the cream and whisk until dissolved. Heat the cream until almost boiling. Pour the cream onto the chocolate, add the cream cheese and vanilla and whisk until smooth.

Carefully pour the chocolate mix over the crumbs and refrigerate for at least 2 hours until set.  Cut the passion fruit into halves and scoop out the seeds and juice into a small bowl. Add the water and stir. Strain the liquid into a small pan and discard the seeds. Add the sugar and gelatin to the passion fruit pulp and whisk until combined. Place the pan over a high heat and stir. Remove the pan from the heat before it boils and allow the mix to cool slightly. Spoon the sauce over the top of the set cheesecake mix and return to the refrigerator until set firm.

30 minutes before serving, remove the cheesecakes from the refrigerator and unmold to serving plates. Garnish with fresh berries.

 

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