White Chocolate Cheesecake with Passion Fruit Curd
If you're looking for a dessert that's as elegant as it is irresistible, this white chocolate cheesecake is it. The sweetness of the white chocolate pairs perfectly with the tangy flavor of passion fruit, giving you a dessert that is the best of both worlds.
Why I love this?
- The balance of sweet and tart flavors.
- Adding passion fruit curd to the cheesecake makes it stand out from traditional white chocolate cheesecake.
- It looks bakery-perfect but is simple enough to make at home.
- Passion fruit is my absolute favorite flavor of all time ❤️
Ingredient Overview
You'll need:
- Graham crackers - These create the base of the crust with their slightly sweet, toasty flavor that gives a crunch to the recipe.
- Butter - Melted butter binds the graham cracker crumbs together, giving the crust structure and richness.
- Sugar (granulated + powdered) - Granulated sugar sweetens both the crust and the filling, while powdered sugar in the whipped cream ensures a smooth, silky texture without grittiness.
- Cream cheese - The staple of any cheesecake, cream cheese provides the rich, tangy, and creamy base that holds everything together.
- Sour cream - Adds a subtle tang and helps the filling stay soft and smooth as well an extra amount of fat.
- Heavy cream - Used both in the filling and whipped cream, it contributes to create a super creamy cheesecake.
- Vanilla extract - Enhances the flavors of both the cheesecake and whipped cream with warm, sweet notes.
- White chocolate - Added as chips into the filling, white chocolate gives this cheesecake the sweetness it deserves.
- Passion fruit pulp - Provides the base and flavor for the curd.
- Eggs - Gives the curd its texture and help it set when it cools down.
- Cornstarch - Used in the curd to thicken it, ensuring it has a smooth, custard-like consistency.
- Butter (for curd) - Adds richness and helps the curd set into a glossy, silky topping.
Each ingredient works together to create a dessert that's creamy, balanced, and layered with flavor from the crisp crust to the smooth cheesecake filling and the tangy curd on top.
Step-by-Step Instructions
1. Make the crust
- Mix graham cracker crumbs, melted butter, and sugar until sandy in texture but compact.
- Press into a 7-inch springform pan and bake at 340°F (170°C) for 15 minutes.
2. Prepare the white chocolate cheesecake filling
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, then mix in sour cream, heavy cream, and vanilla.
- Fold in white chocolate chips gently.
- Pour over baked crust.
3. Bake the white chocolate cheesecake
- Bake at 300°F (150°C) for about 1 hour or until just set.
- Turn off oven, crack the door, and let it rest inside for another hour.
- Refrigerate for at least 6 hours, uncovered.
4. Make the passion fruit curd
- Cook passion fruit pulp, eggs, butter, sugar, and cornstarch over low heat until thick.
- Strain and chill before using.
5. Whip the cream
- Beat cold heavy cream, powdered sugar, and vanilla until soft peaks form.
6. Assemble
- Pipe whipped cream and curd on top of chilled cheesecake.
- Garnish with passion fruit seeds and white chocolate shavings.
Baker’s Tips
- Use good quality white chocolate for the best flavor.
- Don't overbake: a slight jiggle in the center means it's perfect.
- Don't feel tempted to bake it at a higher temperature, your cheesecake may crack.
- Chill unwrapped overnight to make sure it gets to the right consistency and sets properly.
Variations & Substitutions
- Swap passion fruit curd for raspberry or lemon curd.
- Use Oreos instead of graham crackers for a chocolatey base.
Storage & Freezing Info
- Store in the fridge for up to 4 days.
- Freeze (without toppings) for up to 2 months, wrapped tightly in plastic and foil.
A fresh combination that is both sweet and sour, perfect for when you need to surprise your guests!
Equipment
- 1 8-inch springform pan
- 1 stand mixer
- 1 piping bag
- 1 silicone spatula
Ingredients
For the cheesecake base
- ¾ cup graham crumbs 75g
- 3 tablespoon melted butter 42g
- 2 ½ tablespoon granulated sugar 30g
For the cheesecake
- 2 cups cream cheese 450g
- ¼ cup sugar 50g
- 2 whole eggs
- ¼ cup sour cream 60g
- 2 tablespoon heavy cream 30g
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips 170g
For the whipped cream
- ½ cup heavy cream cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For the passion fruit cream
- ½ cup passion fruit pulp 100g
- 2 eggs
- ⅓ cup butter 75g
- 1 cup sugar 120g
- 1 tablespoon cornstarch 8g
- passion fruit seeds and white chocolate chips for garnish
Instructions
For the cheesecake crust
- Mix all the crust ingredients together and press firmly into the bottom and slightly up the sides (about ½ inch / 1 cm) of an 7-inch (18 cm) springform pan.
- Bake in a preheated oven at 340°F (170°C) for 15 minutes. Remove from oven and let cool.
For the cheesecake filling
- In a bowl, beat the cream cheese with the sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, heavy cream, and vanilla extract until just combined (it's okay if some small bits of cream cheese remain).
- Fold in the melted white chocolate with a spatula (do not overmix). Pour the filling over the baked crust.
- Bake at 300°F (150°C) for 1 hour or until set.
- Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour.
- Remove from oven and chill in the refrigerator for at least 6 hours before serving, uncovered.
For the whipped cream
- Whip the heavy cream, powdered sugar, and vanilla until soft peaks form.
- Keep chilled until ready to use.
For the passion fruit curd
- In a saucepan, whisk together all the ingredients over low heat until the butter melts.
- Switch to a spatula and stir constantly over low heat until the mixture thickens and becomes creamy.
- Strain through a fine sieve to remove any overcooked egg bits.
- Chill until ready to use (the curd will thicken as it cools).
To assemble
- Unmold the chilled cheesecake onto a serving plate.
- Using a piping bag fitted with a star tip, pipe whipped cream on top.
- With another piping bag fitted with a small round tip, pipe passion fruit curd over the whipped cream.
- Garnish with passion fruit seeds and white chocolate shavings.
FAQ
Can I freeze a white chocolate cheesecake?
Yes! Freeze without toppings for up to 2 months, then thaw in the fridge overnight.
What makes white chocolate cheesecake different?
It's sweeter thanks to white chocolate chips, with a flavor that's less tangy and more indulgent.
Can I use bottled passion fruit juice instead of pulp?
Yes, but make sure it's 100% juice with no added sugar or water for the best flavor. Just make sure to reduce the juice (which means just evaporating some water) to about 50% of the original amount over low heat before using. Passion fruit puree or concentrated juice also work well.
Why did my cheesecake crack?
Overbaking or cooling too quickly can cause cracks. Always let it cool slowly in the oven before refrigerating.
