Passionfruit and White Chocolate Cheesecake
A chocolatey cheesecake that clashes with the taste explosion of passionfruit!
SERVES
1
PEOPLE
PREP TIME
80
MINUTES
Ingredients
200g shortcake biscuits, completely crushed
85g melted butter
500g cream cheese
140g golden caster sugar
1 tsp powdered gelatine
20ml hot water
125ml passion fruit pulp including the seeds
250ml cream, whipped to stiff peaks
100g white chocolate chips
Method
Line an 8-inch loose base or spring form tin with parchment.
Stir the butter through the crushed biscuits until they are well coated and press the mixture into the base of the tin. Place into the fridge for at least an hour to firm up.
Whisk the cream cheese and sugar until light and fluffy.
To make the topping first soak the gelatine in the hot water until dissolved. Mix it with the passion fruit pulp and combine this with the cream cheese mixture. Fold in the cream and white chocolate chips.
Scoop onto the base and spread flat with a knife. Place into the fridge to firm up. Keep it in the fridge until to serve.
