White Chocolate and Passion Fruit Cheesecake

White Chocolate and Passion Fruit Cheesecake

6

"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!"
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Ingredients

1 h 30 m servings 474 cals
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Original recipe yields 9 servings

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Nutrition

  • Calories:
  • 474 kcal
  • 24%
  • Fat:
  • 35.5 g
  • 55%
  • Carbs:
  • 32.8g
  • 11%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 151 mg
  • 50%
  • Sodium:
  • 223 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

6

Excellent flavor, a little less cook time..a little more Passion Fruit. It was a big hit at my party, so I'm making it again

Plenty of luscious passion fruit taste when made with 3/4 cup of Goya's "Fruta 100% Pure Passion Fruit Pulp"***, instead of the 1/2 cup asked for, but there was no white chocolate flavor! (Proba...

I've made this a couple times, but substituted raspberries for the passion fruit. It is so amazingly good. One note: the times I've used Ghiradelli white chocolate, it has tasted infinitely bett...

The most amazing cake ever. You'll think it was bought from a shop...

A little less cooking time. The first one I made just tasted like a regular white cake. The next time I added a bit more cream cheese and white chocolate chips and 1 teaspoon of vanilla. Delicio...

how do you make that chocolate decorative round piece?