As promised, here’s the recipe for the marvelous white chocolate passion fruit cheese cake! Perfect for warmer weather, so maybe we can summon summer if we make this cake all together this weekend?
White Chocolate and Passion Fruit Cheese Cake
200gr crushed digestive biscuits (or Bastogne, favorite in The Netherlands)
1/2 teaspoon ground ginger (leave out if using Bastogne biscuits)
1/2 teaspoon ground cinnamon (leave out if using Bastogne biscuits)
100gr butter, melted
500gr cream cheese, softened
4 sheets of gelatin, soaked in cold water until soft
200gr white chocolate
200ml coconut cream
Pulp of 6 passion fruits
Handful of raspberries
Line a 25 cm springform with baking paper. In a bowl, combine the crushed biscuits, ground ginger, ground cinnamon, and melted butter and mix to combine. Press into the tin in an even layer. (you can totally do both bottom and sides if that’s more your vibe) Refrigerate for 20-30 mins to set.
Meanwhile, beat the cream cheese and sugar with an electric mixer until smooth and combined. Heat the chocolate and coconut cream together over a double broiler. Once melted, squeeze the excess water out of the gelatine, and add to the chocolate. Mix until incorporated. Take off the heat and leave to cool a little. Add to the cream cheese mixture and stir to combine. Pour the mix onto the base. Allow to set in the fridge for at least three hours or overnight. Once ready to serve, top with passionfruit pulp and raspberries.
Let me know if you give the recipe a try!