Ingredients
Scale
For the base
- 1/4 cup (50g) butter, melted
- 3.5 oz. (100g) digestive biscuits, crushed
For the filling
- 4.4 oz. (125g) white chocolate, chopped
- 1/2 cup (125g) heavy cream
- 7 oz. (200g) cream cheese
- 8.8 oz. (250g) mascarpone
- 4 tbsp. sugar
- 2 tsp. vanilla extract
- 3 eggs, separated
- 1/2 cup (120ml) passion fruit pulp, sieved to remove pips
For the topping
- 7 oz. (200g) heavy cream
- 1 passion fruit
Instructions
- Preheat the oven to 350˚F (180°C). Line a 8 inch (20cm) springform tin with baking parchment and grease. Set aside.
- Melt the butter, mix with the crushed bisquits and fill into the springform tin. Press to the bottom with the back of a spoon to form a base. Bake in the oven for 10 minutes. Take out of the oven and let cool down. Reduce the temperature of the oven to a 300°F (150°C).
- Heat the heavy cream and pour over the chopped white chocolate. Stir until you get a smooth mixture. Set aside.
- In a large bowl mix creamcheese, mascarpone, sugar, vanilla extract and egg yolks until well combined. Add the white chocolate mixture and passion fruit pulp and mix until well combined.
- In a second bowl whisk the egg whites until soft peaks form. Gently fold in the egg whites into the batter and mix until smooth. Pour over the base and smooth out the surface a bit. Bake for 50-60 minutes or until set but with a slight wobble in the centre. Turn off the oven and leave the cheesecake to cool inside for 1 hour, with the door ajar. Chill in the fridge overnight.
- Whip the heavy cream and spread over the cake – decorate with passion fruit pulp and seeds.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 9