Passion fruit and white chocolate cheesecake with fresh orange sorbet


First published in 2015
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Cheesecake base

  • 200g of hobnob biscuits, crushed
  • 100g of butter, melted


  • 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

Orange sorbet

Passion fruit sauce

Orange crisp

Stock syrup

  • water
  • caster sugar

To plate

  • 1 orange, cut into segments with pith and membrane removed
Start by making the stock syrup. You will need around 300ml for this recipe
  • water
  • caster sugar
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
  • 200g of hobnob biscuits
  • 100g of butter
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
  • 90g of full fat soft cheese
  • 110ml of double cream
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
First published in 2015
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