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.
