Description
A creamy, indulgent cheesecake blending smooth white-chocolate richness with bright, tropical passion-fruit tang — a dessert that balances lush sweetness with refreshing fruitiness. Perfect for celebrations, special occasions, or an elegant treat at home.
Ingredients
For the Crust
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1 ½ cups (about 150 g) graham cracker crumbs (or digestive biscuits)
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⅓ cup (about 65 g) granulated sugar
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6 tbsp (about 85 g) unsalted butter, melted
For the White Chocolate Cheesecake Filling
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16 oz (≈ 450 g) cream cheese, softened
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1 cup (240 ml) heavy cream or whipping cream, cold
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8 oz (≈ 225 g) white chocolate, chopped or in chips
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⅔ cup (about 135 g) granulated sugar
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2 large eggs
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1 tsp vanilla extract
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2 tbsp plain yogurt or sour cream (optional — helps texture)
For the Passion Fruit Topping
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1 cup passion fruit pulp (fresh or from frozen / canned pulp with seeds)
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¼ cup (50 g) granulated sugar (adjust to taste depending on tartness)
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1 tsp cornstarch (optional — for slight thickening)
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Optional: extra passion-fruit pulp or fresh fruit for garnish
Instructions
1. Prepare the Crust
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Preheat oven to 325 °F (160 °C).
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In a bowl, combine graham cracker crumbs, sugar, and melted butter until mixture is well-moistened and resembles wet sand.
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Press mixture firmly and evenly into the bottom of a 9-inch (23 cm) springform pan.
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Bake crust for 8–10 minutes, then remove and let cool while preparing filling.
2. Make the White Chocolate Filling
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Melt the white chocolate: in a double boiler (or a heatproof bowl over simmering water), melt chopped white chocolate until smooth. Let it cool slightly.
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In a large bowl, beat softened cream cheese and sugar until creamy and smooth.
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Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and yogurt/sour cream (if using).
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Gradually mix in melted white chocolate until fully combined.
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In a separate chilled bowl, whip the heavy cream until soft peaks form. Gently fold whipped cream into the cream-cheese mixture.
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Pour the filling over the cooled crust, smoothing the top with a spatula.
3. Bake the Cheesecake
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Place the cheesecake pan on a baking sheet to catch potential drips.
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Bake for 45–55 minutes, or until the edges are set but the center still jiggles slightly (it will firm up while cooling).
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Turn off oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour — helps prevent cracking.
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After that, remove and let cool fully to room temperature, then refrigerate for at least 4 hours, ideally overnight.
4. Prepare the Passion Fruit Topping
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In a small saucepan, combine passion fruit pulp and sugar over medium heat. Stir until sugar dissolves.
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If you prefer a slightly thicker topping, stir in cornstarch dissolved in a bit of water and simmer 1–2 minutes until thickened.
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Remove from heat and let cool completely.
5. Assemble & Serve
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Once cheesecake is fully chilled and set, spoon the cooled passion-fruit topping over the top.
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For a decorative touch, drizzle extra pulp or top with fresh passion-fruit halves or slices of fruit.
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Slice with a warm, clean knife for neat slices. Serve chilled.
Notes
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Soften cream cheese fully — avoids lumps in the filling.
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Whip heavy cream separately and fold gently to maintain light, airy texture.
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Cooling slowly (in oven then fridge) helps prevent cracking.
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Passion-fruit topping adds acidity that cuts through richness, balancing flavors nicely.