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Passion Fruit White Chocolate Cheesecake

1 cheesecake
Course Dessert
Cuisine American
Keyword cake
Total Time 1 hour 30 minutes
Servings 8
Author Christine Ma

Ingredients

Coconut digestive cookie crust

  • 1 ¼ cup digestive cookie crumbs
  • ½ cup coconut grated, sweetened
  • 2 tablespoon brown sugar
  • 6 tablespoon butter melted

Cheesecake filling

  • 1 lb cream cheese softened
  • ½ cup granulated sugar
  • 3 large eggs
  • 6 ounces white chocolate chips
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • ¼ cup passion fruit juice
  • 2 passion fruits

Instructions

  • Preheat oven to 350 degrees F.
  • Make the cheesecake crust. Process enough digestive cookies to make 1 ¼ cup crumbs. Combine the crumbs with ½ cup grated coconut, 2 tablespoon brown sugar, and 6 tablespoon melted butter. Press the mixture into the bottom and up the sides of a cheesecake pan to form the crust. Bake the crust for 10 minutes or until golden brown. Let cool completely.
  • Place the cheesecake pan on a sheet of aluminum foil and gently fold up the sides of the foil around the pan to cover the bottom. Repeat with another sheet of foil and set aside.
  • Reduce the oven temperature to 325 degrees F.
  • Meanwhile, make the filling. Beat 1 lb softened cream cheese until smooth, about 3 minutes. Add ½ cup sugar and beat for another 2-3 minutes or until smooth, scraping down the sides of the bowl. Add the eggs one at a time, fully incorporating them before adding the next.
  • Combine 6 ounces white chocolate chips with ½ cup of heavy cream in a bowl. Microwave the mixture at 20-second intervals until the white chocolate is melted, stirring after every 20 seconds. Add the white chocolate mixture, sour cream, vanilla, and passion fruit juice to the cream cheese mixture, beating until combined. Pour the cheesecake filling into the prepared crust.
  • Place the cheesecake in a baking dish and fill the pan with enough boiling water to reach halfway up the side of the cheesecake pan. Bake the cheesecake for 1 hour or until the center is only slightly wobbly but the edges have set. Turn off the oven, crack open the oven door and cool for 1 hour. Remove the cheesecake from the oven and cool completely, preferably overnight.
  • Scoop the pulp from 2 passion fruits and drizzle on top of the cheesecake. Serve.