Serves 4
What you’ll need
- 250g plain biscuits (for example Scotch fingers or milk arrowroot)
- 100g butter (melted)
- 100g icing sugar
- 160g good-quality white chocolate (broken into pieces)
- 500g full-fat cream cheese (at room temperature)
- 250ml heavy cream
- 4 passionfruit (halved)
To decorate
- 300ml double cream
- 2-3 passionfruit (halved or cut into wedges)
Method
1. Grease and line the base and sides of a 20cm / 8 inch loose-bottomed cake tin with non-stick baking paper. Set aside.
2. Tip biscuits into a food processor and blitz into fine crumbs. Add the butter and whizz again until you have the desired crumbly consistency.
3. Tip the biscuit mixture into the prepared tin and pat into a smooth and compact layer using the back of a spoon. Cover and chill in the fridge whilst you make the filling.
4. Meanwhile, melt the chocolate in a heatproof bowl set over a pan of barely simmering water (make sure the bottom of the bowl doesn’t touch the water). Stir occasionally until smooth and melted. Remove from the heat and leave to cool slightly.
5. Scoop the insides from the 4 passionfruit into a sieve over a bowl. Using a spoon, press down to extract as much juice as possible and catch all the seeds. Set aside.
6. Whisk together the cream cheese and double cream until you have soft peaks. Add the icing sugar, cream cheese, melted chocolate and passionfruit pulp, then continue to whisk until just combined.
7. Spoon the mixture over the biscuit base in an even layer, finishing by smoothing over the top. Cover with cling film and chill in the fridge for at least 5 hours, or overnight, to set.
8. When you’re ready to serve, whisk the double cream until you have medium peaks. Spoon over the top of the cheesecake and decorate with the remaining passionfruit pulp and/or slices of halved passionfruit.
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