Enjoy this stunning white chocolate cheesecake with a cookie crumb base and passionfruit syrup on top!
2 1/2 cups Butter Snap biscuits (or any light coloured biscuit), crushed
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 shredded coconut
100g butter, melted
1 tablespoon coconut oil, melted
500g cream cheese, softened and cubed
1/2 cup caster sugar
1 teaspoon orange zest
2 teaspoons gelatine, (dissolved in boiling water and allowed to cool slightly)
200g white chocolate, melted
1 cup cream
Topping + Garnish
1/2 cup passionfruit pulp, (or passionfruit pulp + syrup)
Mint to garnish
Method Using a spring form cake tin, 20cm, lightly grease and line with baking paper. In a bowl, combine the crushed biscuits, ground ginger, ground cinnamon, coconut, melted butter and coconut oil. Press into the tin so there is a thin layer at the bottom and around the sides. Freeze for 20-30 mins to set. Remove.
Meanwhile, beat the cream cheese, sugar and orange zest with an electric mixer until smooth and combined. Add the white chocolate and cream. Stir in the gelatine (whilst warm and still dissolved but not boiling). Pour the cheesecake mixture into the base. Allow to set in the fridge for at least three hours or overnight. Once ready to serve, top with passionfruit pulp and a few sprigs of mint.
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