Passionfruit and White Chocolate Cheesecake

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My latest thrilling food discovery is passionfruit curd. I bought a jar and it was gone in about two days, as I was consuming it at every opportunity. I then bought another jar and made this cheesecake. I wanted to put this amazing stuff to a more fitting use – rather than it just being eaten, sometimes without the need for a utensil of any kind, straight from the jar.

chocolate

There seem to be all sorts of curds out there these days. I bought a particularly memorable blackcurrant one in the Lake District – again eaten straight out of the jar for breakfast, whilst shivering in a tent in September. Theoretically, any fruit can be made into a curd by mixing the juice with eggs, butter and sugar, although some seem to work better then others. I think passionfruit curd might just be able to rival lemon curd as the frontrunner.

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This recipe came to me when I was eating my passionfruit curd with yoghurt for breakfast one day (and a good day it was). The creaminess of the yoghurt went so well with the tartness of the passionfruit that I decided to combine the same idea in a cheesecake.

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You can’t really go wrong with a cheesecake – it’s (usually) such a crowd-pleaser. There’s something satisfying about having a big gooey slice of pud, rather than something that’s been individually portioned out beforehand. While your cutting it the question of ‘how big’ is invariably raised- to which the answer is usually ‘not too big’, followed by ‘ooh…a bit bigger than that’.

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For the base:

150g digestives

80g butter, melted

For the cheesecake:

400g cream cheese

150g white chocolate

2 tbsp plain yoghurt

100g caster sugar

3 eggs

1 tsp vanilla extract

100g passionfruit curd

You will need a 20cm cake tin, preferably with spring-clip sides.

Preheat the oven to 160C. Put the biscuits in a bag and bash with a rolling pin (or whizz in the food processor) until you get fine crumbs. Mix with the melted butter and press into the cake tin. Refridgerate while you get on with the filling.

Melt the chocolate in a bowl set over a pan of barely simmering water, turning off the heat when it starts to melt. Leave to cool slightly. Beat the cream cheese, yoghurt, sugar and vanilla together until smooth. Then mix in the melted chocolate. Pour on top of the biscuit base and bake for 30-40 minutes, until the top is set and starting to brown slightly. Remove from oven, leave to cool, then chill for at least 30 minutes. For the topping, melt the passionfruit curd in the microwave or in a small pan until pourable. Unmould the cheesecake from its tin – you might have to leave the base attached- then spread/ drizzle the curd over the cooled cheesecake.

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One thought on “Passionfruit and White Chocolate Cheesecake

  1. Pingback: Lemon Curd and Marscapone Mousse | Roasted Rhubarb

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