White Chocolate and Passion Fruit Cheesecake Recipe
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White Chocolate and Passion Fruit Cheesecake

By: SoOtY  
"TRUST ME ON THIS -- Anyone who likes white chocolate will LOVE this cheesecake! great for dinner guests and parties. This cheesecake will keep (removed from the pan, in an airtight container) for up to 3 days. Takes a while to make but every bit of it is worth it in the end!"

Rating: This weblink has been rated 6 times with an average star rating of 4.7 Read Reviews (5)

Rate/Review | 490 people have saved this

Prep Time:
30 Min
Cook Time:
1 Hr
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 1 - 8 inch springform pan
 

Ingredients

  • 1 tablespoon melted butter
  • 1 1/4 cups tea biscuits, crushed
  • 4 tablespoons butter, melted
  •  
  • 4 ounces white chocolate, chopped
  • 1/2 cup half-and-half or light cream
  • 1 (8 ounce) package cream cheese, softened
  • 1 (8 ounce) container mascarpone cheese
  • 1/4 cup superfine sugar
  • 3 egg yolks
  • 1/2 cup passion fruit pulp
  • 3 egg whites
  •  
  • 1/4 cup confectioners' sugar for dusting
  • 6 passion fruit, pulp removed

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch springform pan with 1 tablespoon melted butter.
  2. In a medium bowl, mix together biscuit crumbs and 4 tablespoons melted butter. Press into the bottom of springform pan, and smooth with the back of a spoon; set aside in the refrigerator to firm up.
  3. Place the chocolate in a heatproof bowl. Heat half-and-half to a simmer in a small saucepan; pour over white chocolate. Set aside for 1 minute, then stir until smooth; set aside.
  4. In a large bowl, beat cream cheese until smooth. Mix in mascarpone cheese, sugar, and egg yolks. Stir in white chocolate mixture and 1/2 cup passion fruit pulp. In a large glass or metal mixing bowl, beat egg whites until soft peaks form. Fold 1/3 of the whites into the batter very thoroughly, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan. Place the cake pan on a baking sheet
  5. Bake for 1 1/4 hours in the preheated oven, or until just set in the center when shaken lightly. Turn off the oven, and leave the cheesecake in the oven with the door ajar for 2 to 3 hours, or until cool. Refrigerate for at least 2 hours.
  6. Before serving, remove from pan, and let stand at room temperature for 30 minutes. Dust with confectioners' sugar, and serve with pulp from 6 passion fruit.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 480 | Total Fat: 35.7g | Cholesterol: 155mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 5, 2006 by islandbelle76 
Excellent flavor, a little less cook time..a little more Passion Fruit. It was a big hit at... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 30, 2006 by BaitRock 
The most amazing cake ever. You'll think it was bought from a shop... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 21, 2009 by Rhianna Supporting Member (Click to learn more about Supporting Membership)
Plenty of luscious passion fruit taste when made with 3/4 cup of Goya's "Fruta 100% Pure... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 28, 2007 by Vanessa 
I've made this a couple times, but substituted raspberries for the passion fruit. It is so... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 12, 2009 by Vickygloz 
how do you make that chocolate decorative round piece? MORE

 
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