If you’re looking for an easy make-ahead Christmas dessert, this Lindor Passion Fruit White Chocolate Cheesecake is the perfect recipe to add to your decadent Christmas list.
This Lindor White Chocolate Cheesecake can be made an hour or two in advance.
Cover and chill, then decorate just before serving.
Passion fruit and chocolate cheesecake
- 180 g digestive biscuits
- 30 g desiccated coconut
- 50 g butter, melted
- 100g white chocolate, chopped or finely grated – we used a white Lindt Lindor bar
- 3 180g packs whole cream cheese, at room temperature – we used Philadelphia
- 100 g of icing sugar
- 200 ml of double cream
- 2 limes, grated
- 10 white chocolate Lindor balls
- 3 tablespoons of coconut flakes, toasted
For the passion fruit layer
- 5 sheets of platinum grade gelatin
- 200 g passion fruit pulp (between 8 and 10 passion fruits), sieved, 1 tablespoon reserved seeds
- 3 spoons of icing sugar
ALSO TRY: Countdown to Christmas: Fork Biscuits
You will also need
- 20 cm cake pan, greased and lined base
- Heat the oven to 160ºC fan / gas 4. In a food processor, pulse the biscuits and coconut until you get a fine crumb. Add the butter and pulse until combined. Pour the mixture into the base of the mold and smooth it with the back of a spoon. Bake for 10 minutes, then let cool completely.
- Melt the chocolate in a bowl over a saucepan of simmering water (do not let the bowl touch the water). Leave to cool a little. In a bowl, beat the cream cheese, melted chocolate and sugar. In a separate bowl, beat the cream to soft peaks. Gently fold the cream and lime zest into the chocolate mixture, then spoon over the cookie base and smooth the top. Cover and refrigerate for 3 hours.
- For the passion fruit jello, soak the jello leaves in a bowl of cold water for 5 minutes. Put the passion fruit pulp, reserved seeds and sugar in a small saucepan over medium heat, stirring until the sugar dissolves. Squeeze the soaked gelatine leaves to remove excess water, then stir the hot fruit mixture off the heat until dissolved. Let cool for 10 minutes, then spoon over the cooled cheesecake base. Cover again and refrigerate for at least 6 hours or overnight.
- When ready to serve, run a sharp knife around the edge of the tin to release the jelly layer, then unclip the tin and transfer the cheesecake to a serving plate. Decorate with Lindor balls and toasted coconut flakes.
This recipe can be found activated Delicious magazine
Find more recipes here.