White Chocolate Cheesecake with Passion Fruit Topping Draft

Name: White Chocolate Cheesecake with Passion Fruit Topping
Prep time: 30 min
Total time: 4 h 30 min
Ingredients: 5 oz petit beurre biscuits (or other plain butter cookies); 5 tbsp butter, melted; 1 cup heavy cream; 18 oz cream cheese; 14 oz white chocolate, broken into pieces; ½ cup sugar; ¼ cup water; 6–8 passion fruit (pulp only)

A no-bake white chocolate cheesecake on a petit beurre crust, which I top with fresh passion fruit to balance the sweetness.

Prep30 min
Rest4 hr
Total4 hr 30 min
KashrutDairy

What you need

Amount:×1

Crust

5 oz petit beurre biscuits, or other plain butter cookies
5 tbsp butter, melted

Filling

1 cup heavy cream
18 oz cream cheese
14 oz white chocolate, broken into pieces

Topping

½ cup sugar
¼ cup water
6–8 passion fruit, pulp only

How I make it

Crust

Crush the biscuits in a bowl, pour the butter over them and mix.
Press into an even, firm layer in the bottom of a 10-inch (26 cm) springform pan and refrigerate.

Filling

Melt the chocolate in a bowl in the microwave, 15-20 seconds at a time.
Whip the cream in a stand mixer; once it holds peaks, add the cream cheese and mix until incorporated.
Remove the bowl from the mixer and fold in the chocolate.
Pour over the crust, cover with plastic wrap and refrigerate for at least 4 hours.

Topping

Simmer the sugar and water in a small pot for a few minutes, until the sugar dissolves. Take off the heat and let cool slightly.
Scoop the passion fruit pulp into a bowl and add 1½ tbsp of the sugar syrup.
Spread the passion fruit topping over the cake and serve.

What I've learned

I can spread the topping ahead and keep the cake in the fridge so the topping firms up.

Source: ChefEf (chefef.com)