White Chocolate and Passion Fruit Cheesecake

In two weeks I will be in Milan and then Malta.  It’s also the period of Easter which gives a reason to make sweet. The theme is passion fruit in these days.  A chilled and a baked version of passion fruit with white chocolate cheesecake. The baked version here is from Eric Lanlard.   I followed the instruction to leave the cake inside the oven after the baking and kept the door ajar.  But then it cracked during the cooling period.  Perhaps, I should really have left the door wide open.  No worry, next time.  The cake is exotic and mouth watering.  The outlook is not the most important.  And the cracks can be hidden by fantastic decorations.

50g (2oz) unsalted butter, melted, plus extra for greasing
100g (3½oz) digestive biscuits, crushed


125g (4oz) white chocolate, chopped
125ml (4fl oz) single cream (I used double cream)
225g (7½oz) cream cheese, softened
225g (7½oz) mascarpone cheese
4 tbsp golden caster sugar
2 tsp vanilla extract
3 eggs, separated
125ml (4fl oz) passion fruit puree
Passion fruit and berries, to decorate

  • Preheat the oven to 180°C (fan 160°C)/350°F/gas mark 4. Grease a 20cm (8in) 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)/300°F/gas mark 2.

  • Put the chocolate into a heatproof bowl. Put the cream into a small saucepan and heat, then pour on to the chocolate and 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 puree.

  • In a large, clean, dry bowl, whisk the 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 to 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 and berries.

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