Lindor white chocolate and passion fruit cheesecake

Ingredients List

  • 90g digestive biscuits
  • 90g ginger biscuits
  • 30g desiccated coconut
  • 50g butter, melted
  • 100g white chocolate, finely chopped or grated
  • 3 x 180g packs full-fat cream cheese, at room temperature
  • 100g caster sugar
  • 200ml double cream
  • 2 limes, zested
  • 10 white chocolate Lindor balls
  • 3 tbsp coconut flakes, toasted
  • 5 platinum-grade gelatine leaves
  • 200g passion fruit pulp (from 12-15 passion fruit), sieved, 1 tbsp seeds reserved
  • 3 tbsp caster sugar

Method

  1. Heat the oven to 160C 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
  2. 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
  3. Soak the gelatine leaves in cold water for 5 min. Warm the passion fruit pulp, reserved seeds and sugar in a small pan until the sugar dissolves. Squeeze out the gelatine and stir into the hot fruit mixture off the heat until dissolved. Cool for 10 min, then spoon over the chilled cheesecake. Cover and chill for at least 6 hours, or overnight
  4. 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

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