Passionfruit Chiffon Cheesecake

Cheesecakes are such a versatile dessert.  They provide such a variety of ingredients to be added, toppings to finish them off and a wide array of flavours.  There are baked and unbaked versions to further add to the mix.

This is an unbaked cheesecake version that I think is very close to my all time favourite cheesecake.  This cheesecake is light, smooth and with a fantastic subtle passionfruit & lime flavour – just amazing!

The cheescake is a fabulous mixture including white chocolate, lime zest, whipped cream and passionfruit all of which blend to produce a devine, smooth & creamy, yet light finish.  The passionfruit creates a wonderful depth of flavour.  Topped with whipped cream and drizzled with a passionfruit glaze to create a truly superb cheesecake.

This is a very soft cheesecake mixture and really needs to be kept refrigerated & chilled until serving.

Print Recipe

Passionfruit Chiffon Cheesecake

Prep Time

45 minutes

Cook Time

10 minutes

Servings

slices

Ingredients

• 1 cup Biscuit Crumbs I use scotch finger biscuits
• 1/4 cup Coconut
• 80 g Butter melted
• 500 g Cream Cheese softened
• 1/2 cup Caster Sugar
• 3 tsp Gelatine
• 1/4 cup Boiling Water
• 225 g White Chocolate Bits
• 1/2 cup Passionfruit Pulp
• 2 Limes zest from 2 limes
• 300 ml Thickened Cream
• 4 Egg Whites
• 1/4 cup Caster Sugar
• 1/4 cup Passionfruit Pulp extra to drizzle to make passionfruit glaze
• 300 ml Thickened Cream
• 2 tbsp Caster Sugar

Prep Time 45 minutes Cook Time 10 minutes Servings slices Ingredients 1 cup Biscuit Crumbs I use scotch finger biscuits 1/4 cup Coconut 80 g Butter melted 500 g Cream Cheese softened 1/2 cup Caster Sugar 3 tsp Gelatine 1/4 cup Boiling Water 225 g White Chocolate Bits 1/2 cup Passionfruit Pulp 2 Limes zest from 2 limes 300 ml Thickened Cream 4 Egg Whites 1/4 cup Caster Sugar 1/4 cup Passionfruit Pulp extra to drizzle to make passionfruit glaze 300 ml Thickened Cream 2 tbsp Caster Sugar

Instructions

1. Using a food processor, add sweet biscuits to create 1 cup of biscuit crumbs.
2. Grease & line with baking paper a 20cm (8inch) round sprinform baking pan.
3. In a large bowl add biscuit crumbs, coconut & melted butter. Mix to fully combine.
4. Pour biscuit crumbs into base of baking pan and press and spread evenly over base. Place in refrigerator to chill.
5. Add 300ml thickenend cream to a bowl and using an electric mixer beat until soft peaks form. Set aside.
6. Add egg whites to a small bowl and beat until soft peaks form. set aside.
7. Add white chocolate to a bowl placed over a saucepan of boiling water.
8. Stir until white chocolate is fully melted and smooth. Remove from heat and allow to cool a little.
9. Meanwhile, in a separate large bowl add cream cheese & sugar and using an electric mixer, beat until fully combined and smooth.
10. In a small jug, add gelatine to boiling water and stir to fully dissolve the gelatine.
11. Add white chocolate, lime zest & gelatine to cream cheese mixture and beat gently to combine.
12. Add passionfruit pulp and gently mix through.
13. Add whipped cream and gently fold through.
14. Add 1/3 of the Egg White and gently fold through. Add remaining 2/3 and fold through.
15. Pour mixture over biscuit crumb base in the baking pan.
16. Place in refrigerator and allow to set for at least 3 hours (longer if possible).
17. Once cake has set, add 1/4 cup passionfruit pulp with caster sugar to a small saucepan over low heat. Stir until sugar has dissolved then simmer for about 5 minutes to allow glaze to thicken a little. Stir regularly. Remove from heat and cool.
18. Add 300ml thickened cream and 2 tbsp caster sugar to a bowl and beat until stiff peaks form.
19. Add cream to a piping bag and pipe over top of cheesecake.
20. Drizzle passionfruit glaze over top of whipped cream. Return to refrigerator to chill, then serve when ready.