Recipes

Recipe: White Chocolate + Passionfruit Cheesecake

April 6, 2016

Hi everyone! It’s Rachel and this month I’m sharing a super simple, but impressive White Chocolate and Passionfruit Cheesecake. This recipe was inspired by my recent trip to the Sunshine Coast in Queensland (on the East Coast of Australia) a couple of weeks ago with my family. We stayed right on Marcoola Beach and enjoyed a week that felt much like summer. The sun in the Northern parts of Australia rises and sets quite differently to how it does in Melbourne, and it would poke its rays above the horizon just a little after 5.30am. I am usually not a morning person, but the lure of golden rays dancing over the breaking waves at dusk was just too enticing. Every morning I strolled down to the beach with my camera in hand and soaked up the sun as it shone on my face. I watched the surfers catch a break or two before they headed to work, fisherman trying their luck knee deep in the surf and others just simply there to enjoy the sound of the ocean.

Recipe: White Chocolate + Passionfruit Cheesecake

Rachel Korinek for decor8

This recipe was inspired by that and I’d like to show you how to make it. But first, for the passionfruit topping, you can either use fresh passionfruit, (maybe you even have some growing in your garden?), or you can opt for the quick and dirty passionfruit pulp with syrup in a can. The tinned variety will spread easier onto the top of the cake, however a little bit of orange juice added to fresh pulp should help break it up a little. A thin layer will look more appealing for serving.

Recipe: White Chocolate + Passionfruit Cheesecake

Rachel Korinek for decor8

If you’d prefer to have a more traditional cheesecake look by just using the biscuit mixture for the base, you can halve all of the base ingredients I’ve listed below. A spring form pan is such a lifesaver for a recipe like this so if you don’t have one, please change that! I’m known to take shortcuts whenever I can, and there is nothing worse than buying all of the ingredients, prepping and cooking only to find the cake is stuck in the tin! Trust me, I have been there many times (and I am food photographer, but we all have to learn the hard way I guess!).

Recipe: White Chocolate + Passionfruit Cheesecake

Rachel Korinek for decor8

Food for me is as much about colour as it is taste. When a dish is bright and fun, it only adds to the experience. Blue skies and sun filled days are ahead for a lot of you (lucky readers!) and I hope this dish makes it onto your as the warmer weather approaches.

Recipe: White Chocolate + Passionfruit Cheesecake

Rachel Korinek for decor8

Ingredients
BASE
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

Recipe: White Chocolate + Passionfruit Cheesecake

Rachel Korinek for decor8

Cheesecake Filling
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.

Recipe: White Chocolate + Passionfruit Cheesecake

Rachel Korinek for decor8

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.

Recipe: White Chocolate + Passionfruit Cheesecake

Rachel Korinek for decor8

Recipe: White Chocolate + Passionfruit Cheesecake

Rachel Korinek for decor8

Recipe: White Chocolate + Passionfruit Cheesecake

Rachel Korinek for decor8

Recipe: White Chocolate + Passionfruit Cheesecake

Rachel Korinek for decor8

Recipe: White Chocolate + Passionfruit Cheesecake

Rachel Korinek for decor8

I hope you love this recipe and will make it! I’ll meet you back here on May 4th with another recipe from my kitchen. Take care and enjoy!- Rachel.

(Photography, Styling, Text, Recipe: Rachel Korinek/Two Loves Studio. Editor: Holly Becker)






10 Comments

  • Reply Jessica Rose April 6, 2016 at 11:17 am

    Goodness Me!! I love a cheesecake or two..this looks too good! ;)

    vodkaandarose.blogspot.co.uk

  • Reply Gabriella April 6, 2016 at 1:37 pm

    This cake looks SO good! We have passion fruit everywhere in Brasil (where my family lives), but I’m not sure if they’ve ever had something like this. Going to whip it up for them next time I’m there!

  • Reply Kayleigh April 11, 2016 at 12:18 pm

    What a lovely cheesecake recipe! I absolutely love cheesecake so I’ll keep this recipe in mind! :)

    Kayleigh | anenthusiasmfor.blogspot.co.uk

  • Reply Ian April 18, 2016 at 11:08 pm

    Very unique and interesting recipe! Not everyday you read about a passionfruit cheesecake. Love cheesecake and enjoy passionfruit, so I’ll have to bookmark this for sure!

  • Reply Tania November 2, 2016 at 6:57 pm

    Do you beat in the liquid cream?
    I take it you do not beat the cream separately…

  • Reply Tania November 3, 2016 at 7:01 pm

    How much coconut?

  • Reply Claire December 12, 2016 at 2:52 am

    This was my first attempt at making a cheesecake and it turned out great. Love the subtle tang the orange zest gives it. I used 1/2 c shredded coconut. Thanks for the recipe!

  • Reply Laina December 16, 2016 at 1:23 am

    I’m keen to make this for christmas day dessert! How many days in advance could I make it? Would keeping it in the fridge make the base go soggy?

  • Reply Georgia January 7, 2017 at 1:28 am

    I made this recipe for my pops 70th birthday. It was a scorching hot day (43 degrees) and it was very refreshing. I substituted the orange zest for lime as we have a lime tree in our yard. Everyone at the party loved it. I’ll be making this for every family party I think :)

  • Reply Hannah February 16, 2017 at 12:06 pm

    Just a few quick questions:
    – Is that powdered gelatine that we dissolve in water?
    – What is the water to gelatine ratio?
    – What do you mean by a syrup in reference to the passion fruit topping?
    Other than those queries this recipe looks great and I can’t wait to make it.
    (As you may have realised I have never used gelatine before)

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