White chocolate cheesecake with passionfruit sauce

 

Ingredients (10)

• 300g shortbread biscuits, crushed
• 125g unsalted butter, melted
• 150g white chocolate
• 3 gold-strength gelatine leaves (see note)
• 1/4 cup (60ml) milk
• 500g cream cheese, softened
• 395g can sweetened condensed milk
• 300ml thickened cream
• Pulp from 6 passionfruit (to give 3/4 cup)
• 125g caster sugar
• Method
• Step 1

  Grease a 23cm springform cake pan. Combine biscuits and butter, then press into base of cake pan. Chill for 30 minutes.
• • Step 2
    Meanwhile, place chocolate in a bowl set over a pan of simmering water (don’t let the bowl touch the water), stirring until smooth. Cool to room temperature.
  • Step 3
    Soak the gelatine leaves in cold water for 5 minutes. Heat milk in a pan over medium-high heat until just below boiling point, then squeeze excess water from the gelatine leaves and add leaves to the hot milk, stirring until dissolved. Set aside.
  • Step 4
    Whiz cream cheese, condensed milk and milk mixture in a food processor until smooth. Add chocolate and pulse to combine. Whisk cream to soft peaks, then fold into chocolate mixture. Pour over biscuit base. Chill for 6 hours or overnight.
  • Step 5
    Meanwhile, pulse the passionfruit pulp in a food processor a few times to separate the pulp from the seeds. Strain, reserving seeds and juice, but discarding the pulpy flesh. Set aside.
  • Step 6
    Place sugar and 100ml cold water in a pan over low heat, stirring to dissolve sugar. Increase heat to medium-low and cook, swirling the pan occasionally and brushing down the sides with a damp pastry brush, for 5-6 minutes until a golden caramel. Add passionfruit juice and 1/4 cup (60ml) water (be careful as it may spit), reduce heat to low and stir until smooth. Cool slightly, then stir in the reserved seeds. Chill until ready to serve.
  • Step 7
    Serve the cheesecake drizzled with passionfruit sauce.