Lindor white chocolate and passion fruit cheesecake

Method

Heat the oven to 160°C fan. Blitz the digestives and desiccated coconut to a fine crumb in a food processor, pulse in the melted butter, then press into the base of a lined 20cm springform tin. Bake for 10 min and leave to cool completely
Melt the white chocolate over a pan of barely simmering water and cool slightly. Beat with the cream cheese and caster sugar. Whip the double cream to soft peaks in a separate bowl, then fold through the cheesecake mixture with the lime zest. Spoon over the cooled base, smooth the top, cover and chill for 3 hours
Put the passion fruit pulp, reserved seeds, sugar and agar agar in a small pan and bring to a simmer, stirring, for a couple of minutes so the agar dissolves. Cool for 10 min, then spoon over the chilled cheesecake. Cover and chill for at least 6 hours, or overnight
To serve, run a knife round the tin, unclip and transfer to a plate. Top with the Lindor balls and toasted coconut flakes

Notes & thoughts

I swap the gelatine for agar agar so it's veggie friendly. Unlike gelatine it needs a proper simmer to set, so bring the passion fruit up to a bubble for a couple of minutes before it goes on top. The original recipe uses only digestives but the additional ginger snaps really take this to the next level. Seperate the passionfruit seeds and pulp, with blender and mix pulp with agar agar, spread and let set. Freeze a white chocolate bar, use cheese grater for big shavings (or peeler. do a test) serve with lint balls

Filed under

Chocolate
Fruit
Vegetarian
Dessert

Ingredients

Method

Notes & thoughts

Filed under