White Chocolate and Passion Fruit Cheesecake

Recipe for white chocolate cheesecake with passion fruit.

Course Dessert

Cuisine Danish

Nøgleord Cheesecake

Total Time 6

Servings people

Calories 749kcal

Cake ring or springform tin, approx. 18-20 cm
Acetate cake collar
Decoration, - e.g. lemon balm, white chocolate pearls, edible flowers and gold leaf flakes.

Melt the butter in a saucepan and turn off the heat.
Blitz the almonds and biscuits to fine crumbs in a food processor, and stir into the melted butter.
Line the base of a springform tin with baking parchment, then fit an acetate cake collar around the inside of the ring.
If using a cake ring, stand it on a chopping board with a sheet of baking parchment underneath, and line the inside of the ring with an acetate collar.
Tip the biscuit mixture into the tin and press it out well so the whole base is covered. Pack it down firmly, so the base does not crumble when you cut the cake.
Chill in the fridge while you make the filling.

Soak the gelatine leaves in a large bowl of cold water for about 15 min.
Melt the chocolate in the microwave or in a bowl over a pan of simmering water, and let it cool slightly, – but not so much that it starts to set.
Whip 250 ml of the cream to soft peaks. Pour the remaining 50 ml into a small saucepan - this is for dissolving the gelatine.
Stir the cream cheese together with the melted chocolate, vanilla seeds, icing sugar, finely grated lemon zest and 2 tbsp lemon juice. Stir until the mixture is completely smooth and free of lumps.
Fold the whipped cream into the cream cheese mixture, taking care not to knock the air out of it.
Heat the remaining 50 ml cream in the saucepan, - without letting it boil. Turn off the heat, squeeze the water out of the soaked gelatine leaves and stir them into the cream, one at a time, until dissolved.
Stir a couple of large spoonfuls of the cream cheese mixture into the warm cream and gelatine, and mix until lump-free and slightly cooled.
Now fold the cooled gelatine mixture into the rest of the cream cheese mixture, stirring gently until smooth. Taste, and add a little more lemon juice if you like.
Pour the filling over the biscuit base, – spread it out with a spoon if needed, and tap the tin gently on the worktop to knock out any air bubbles.
Return the cake to the fridge and leave it to set for at least 3 hours.

Soak the gelatine leaves in a large bowl of cold water for about 15 min.
Halve the passion fruit and scoop out the pulp, - you need about 250 ml.
Put the passion fruit pulp in a small saucepan with the sugar and water, and heat gently until the sugar has dissolved.
Strain the mixture through a fine-mesh sieve, - you should end up with about 200 ml passion fruit juice. Top up with a little water if needed.
Pour the juice back into the pan, warm it through, squeeze the water out of the soaked gelatine leaves and stir them in, – one at a time, until dissolved.
Leave the juice to cool to about 30°C.
Pour the passion fruit juice over the cake, - ideally over the back of a spoon so the stream does not hit the surface of the cake directly.
Chill the cake until the jelly has set, about a couple of hours, and preferably overnight.
Decorate the cake with white chocolate pearls, edible flowers in shades of yellow, lemon balm or similar.