Passion Fruit & White Chocolate Cheesecake Recipe

Matthew Tomkinson's recipe for passion fruit and white chocolate cheesecake will impress any guest. The orange sorbet adds a wonderful freshness to this decadent dessert, and is guaranteed to please. You can buy bronze gelatine easily online. The orange crisps will need two days in an airing cupboard to dry out

White chocolate cheesecake recipe

Dessert

Easy

1 hour 20 minutes plus freezing the ice cream & 2 days drying of orange crisps

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Method

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Start by making the stock syrup. You will need around 300ml for this recipe

Making stock syrup

To make stock syrup, simply heat equal amounts of water and sugar in a pan until dissolved

Next make the orange crisp. Very gently poach the orange slices in 250ml of the stock syrup until translucent. Drain and dry in an airing cupboard for two days until crisp

To make the cheesecake base, combine the biscuit crumbs and butter and push into the base of your chosen tin. Set in the fridge

To make the filling, warm 60ml of the double cream and the white chocolate together until melted, then add the drained gelatine

Mix the soft cheese with the remaining cream until smooth and then add to the chocolate mixture. Pour over the set base and return to the fridge until firm

To prepare the sorbet, mix the orange juice and 50ml of the stock syrup together then churn in an ice cream machine until frozen

For the cheesecake topping, bring the passion fruit juice and sugar to the boil and add the drained gelatine. Pass through a fine sieve and cool. Whilst just warm pour over the cheesecake and return to the fridge

To make the passion fruit sauce, bring both to the boil and turn down to a simmer, allow to reduce to a syrupy consistency

To serve, cut the cheesecake into 4 portions and place on plates. Garnish with some chopped fresh orange pieces, a drizzle of the passion fruit sauce, a scoop of sorbet and an orange crisp

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Ingredients

Cheesecake base

200g of hob nob biscuits, crushed
100g of butter, melted

Filling

50g of white chocolate chips
1/2 bronze gelatine leaf, soaked in water
170ml of double cream
90g of full fat soft cheese

Cheesecake topping

100ml of passion fruit juice
25g of caster sugar
1 bronze gelatine leaf, soaked in water

Orange sorbet

170ml of orange juice, freshly squeezed

Passion fruit sauce

50ml of passion fruit juice
25g of caster sugar

Orange crisp

1 orange, thinly sliced

Stock syrup

water
caster sugar

To plate

1 orange, cut into segments with pith and membrane removed

Equipment

Ice cream maker
20cm round loose-bottom flan tin (fluted or non-fluted) 4cm deep

This white chocolate cheesecake recipe by Matthew Tomkinson is enhanced by adding passion fruit to a traditional white chocolate cheesecake recipe

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Meet the chef

Matthew Tomkinson