About this recipe:TRUST ME ON THIS -- Anyone who likes white chocolate will LOVE this cheesecake! Great for dinner guests and parties. This cheesecake will keep (removed from the tin, in an airtight container) for up to 3 days. Takes a while to make but every bit of it is worth it in the end!
1 tablespoon melted butter
100g digestive biscuits, crushed
4 tablespoons melted butter
110g white chocolate, chopped
125ml single cream
225g cream cheese, softened
225g mascarpone cheese
4 tablespoons caster sugar
3 egg yolks
125ml passion fruit pulp
3 egg whites
4 tablespoons icing sugar for dusting
6 passion fruits, pulp removed
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Method Prep:30min › Cook:1hr15min › Extra time:5hr15min › Ready in:7hr
Preheat oven to 150 C / Gas mark 2. Grease 20cm springform tin with 1 tablespoon melted butter.
In a medium bowl, mix together biscuit crumbs and 4 tablespoons melted butter. Press into the bottom of springform tin, and smooth with the back of a spoon; set aside in the refrigerator to firm up.
Place the chocolate in a heatproof bowl. Heat cream to a simmer in a small saucepan; pour over white chocolate. Set aside for 1 minute, then stir until smooth; set aside.
In a large bowl, beat cream cheese until smooth. Mix in mascarpone cheese, sugar and egg yolks. Stir in white chocolate mixture and 125ml passion fruit pulp. In a large glass or metal mixing bowl, beat egg whites until soft peaks form. Fold 1/3 of the whites into the batter very thoroughly, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared tin. Place the tin on a baking tray.
Bake for 1 1/4 hours in the preheated oven, or until just set in the centre when shaken lightly. Turn off the oven, and leave the cheesecake in the oven with the door ajar for 2 to 3 hours, or until cool. Refrigerate for at least 2 hours.
Before serving, remove from tin, and let stand at room temperature for 30 minutes. Dust with icing sugar, and serve with pulp from 6 passion fruits.