White Chocolate and Passion Fruit Cheesecake
This White Chocolate and Passion Fruit Cheesecake is a delicious treat. The creamy, sweet taste of the white chocolate is a perfect complement to the fresh, slightly sour taste of the passion fruit.
Ingredients
- 7 oz. Biscoff Cookies
- ⅔ stick butter unsalted
- 4 oz. white chocolate finely chopped
- ½ cup heavy cream
- 1 ⅓ cup cream cheese 30 minutes before using take it out of the fridge
- 1 cup mascarpone 30 minutes before using take it out of the fridge
- 3 eggs size L
- 4 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 passion fruit
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to
300 °F - Grease a round spring form, a diameter of 10 inches (ca. 25 cm) and line the bottom with baking paper.
- Crumble the cookies. This is easy to do by grinding them in the food processor. If that doesn't work, you can put them in a plastic bag and crumble them by hitting them with a rolling pin.7 oz. Biscoff Cookies
- Melt the butter and mix with the cookie crumbs.⅔ stick butter
- Spoon the cookie crumbles on the bottom of the tin and press the cookies flat with the back of the spoon.
- Put 15 minutes in the refrigerator.
- Meanwhile, make the cheesecake filling. Put white chocolate with cream in a bowl and heat the mixture au bain-Marie (hang a bowl over boiling water, but don't touch the water) until the chocolate is melted.4 oz. white chocolate, ½ cup heavy cream
- Put the bowl on a counter and let it stand for 5 minutes so it slightly cools.
- Meanwhile, mix the mascarpone and cream cheese until they form a smooth mixture.1 ⅓ cup cream cheese, 1 cup mascarpone
- Stir in the eggs one by one, then the sugar, and finally the vanilla extract.4 tablespoons sugar, 1 teaspoon vanilla extract, 3 eggs
- Pour the slightly cooled white chocolate cream into the cheese mixture and mix it with a spatula.
- Pour on the cookie bottom and place the cheesecake in the oven.
- Bake for 90 minutes, then turn the oven off, don't open the door. Allow the cheesecake to set in the oven for 2 hours with the door closed.
- Then, cool the cheesecake overnight in the refrigerator.
- Cut the passion fruit open before serving and spread the flesh on the top.1 passion fruit
NOTES
1. Conventional oven: A cheesecake works best when baked with bottom and top heat (conventional) instead of a hot air fan (convectional oven). This way, both the inside and the outside are thoroughly cooked. If you use hot air, the outside will cook while the inside is still cold.
2. Passion fruits: Passion fruits should be kept out of the refrigerator. Before use, cut the fruit in half and spoon the flesh out of the peel.
3. Stiffen egg whites: In the recipe, you first beat the egg whites until stiff and then the fatty products (such as mascarpone and cream cheese) are added. You cannot beat egg whites until stiff if there are traces of fat. Therefore, always ensure you have a grease-free bowl and mixing hooks (wash them in hot water with some washing-up liquid just before use).
4. Storage
- This cheesecake can be prepared one day before serving. He will then become even better! Store the cheesecake in the refrigerator until use. Before serving the cake, add the fresh passion fruit so it stays nice and smooth and does not dry out.
- In the refrigerator: Can be kept covered for up to 3 days.
- Freezer: For up to 3 months, store in a sealed freezer bag or box or wrap in 2 layers of plastic wrap.
Nutrition
Calories: 622kcal | Carbohydrates: 39g | Protein: 10g | Fat: 48g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 169mg | Sodium: 404mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1600IU | Vitamin C: 3mg | Iron: 2mg
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