In Recipes on Wednesday 22nd May, 2019

No-bake white chocolate and passionfruit cheesecake

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Everyone will enjoy this delicious dish for dessert! Source: Getty.

Combining sweet, rich and fruity flavours, this cheesecake is a real treat to whip up for a special occasion. While there are a few steps to go through to make it, the gourmet dish is well worth the work – and there’s no baking involved in either the decadent white chocolate base or the delicious syrupy passionfruit sauce that is drizzled over the top. Don’t worry about serving a slice of this up with sides of cream or ice cream, as the flavours are best served up all on their own!

Ingredients

  • 300g shortbread biscuits, crushed
  • 125g unsalted butter, melted
  • 150g white chocolate
  • 3 gold-strength gelatine leaves
  • 1/4 cup (60ml) milk
  • 500g cream cheese, softened
  • 395g can sweetened condensed milk
  • 300ml thickened cream
  • Pulp from 6 passionfruits (to give 3/4 cup)
  • 125g caster sugar

Method

  1. Grease base and sides of a 23cm springform cake pan. Combine biscuits and butter in bowl. Press into cake pan to cover base. Chill for 30 minutes.
  2. Meanwhile, add chocolate to a bowl placed over (but not touching) a pan of simmering water. Stir until melted and smooth. Cool to room temperature.
  3. Soak gelatine leaves in cold water for 5 minutes. Heat milk in pan over medium-high heat until just below boiling point. Squeeze excess water from gelatine leaves. Add to hot milk. Stir until dissolved. Set aside.
  4. Combine cream cheese, condensed milk and milk mixture to bowl of a food processor. Process until smooth. Add melted chocolate. Pulse until combined. Whisk cream until soft peaks form. Fold into chocolate mixture. Spoon mixture over biscuit base. Use back of spoon to smooth over top. Chill overnight or for at least 6 hours.
  5. Meanwhile, add passionfruit pulp to food processor. Pulse a few times to separate pulp from seeds. Strain. Reserve seeds and juice. Discard pulpy flesh. Set aside.
  6. Add sugar and 100ml cold water to pan over low heat. Stir until sugar is dissolved. Increase heat to medium-low. Cook while swirling the pan occasionally and brushing down the sides, for 5-6 minutes until a golden caramel forms. Carefully add passionfruit juice and 1/4 cup (60ml) water. Reduce heat to low, stir until smooth. Cool slightly. Stir in reserved seeds. Chill until ready to serve. Drizzle passionfruit sauce over the top and serve.

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