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White Chocolate and Passion Fruit Cheesecake Bliss

White Chocolate Passion Fruit Cheesecake Bliss You'll Adore

Experience the delightful harmony of creamy white chocolate and zesty passion fruit in this stunning cheesecake recipe.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: International
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup Graham Cracker Crumbs Substitute with digestive biscuits for a different flavor.
  • 1/2 cup Unsalted Butter Can be replaced with coconut oil for a dairy-free option.
  • 1/4 cup Granulated Sugar Brown sugar can introduce a lovely caramel hint.
Cheesecake Filling
  • 16 oz Cream Cheese Opt for low-fat cream cheese for a lighter version.
  • 8 oz White Chocolate Substitute with dairy-free white chocolate for a vegan option.
  • 3 Large Eggs For an eggless version, use a flax or chia seed mixture.
  • 1 teaspoon Vanilla Extract Almond extract works well for a unique twist.
  • 1/2 cup Sour Cream Greek yogurt can be used as a healthier option.
  • 1/2 cup Passion Fruit Puree For a sweeter touch, mango puree can be used instead.
Optional Topping
  • 1/4 cup Additional Passion Fruit Puree Drizzled on top before serving for an extra burst of flavor.
  • 1/4 cup Fresh Passion Fruit Seeds Add as a garnish for a pop of texture and color.

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • Spatula
  • Microwave

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (160°C) and line your springform pan with parchment paper.
  2. In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar until it resembles wet sand. Press into the bottom of the pan.
  3. Bake the crust for 10 minutes until lightly golden. Remove and let cool completely.
  4. Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Set aside to cool slightly.
  5. In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Then, incorporate vanilla extract, sour cream, and melted white chocolate before folding in passion fruit puree.
  6. Pour the filling into the cooled crust and spread evenly. Bake for 50-60 minutes until edges are set and the center is slightly jiggly.
  7. Turn off the oven, crack the door, and allow the cheesecake to cool slowly for 1 hour before removing it to room temperature.
  8. Cover and refrigerate for at least 4 hours, preferably overnight before serving.
  9. Drizzle additional passion fruit puree over the cheesecake before serving and sprinkle fresh passion fruit seeds as garnish.
  10. Slice and serve chilled to your guests!

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 34gProtein: 6gFat: 17gSaturated Fat: 9gCholesterol: 70mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 500IUVitamin C: 10mgCalcium: 70mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for a smooth filling. Avoid overbaking to prevent a dry texture. Refrigerate for at least 4 hours or overnight for best flavor.

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