This White Chocolate Passion Fruit Cheesecake is just as indulgent as it is easy to make!! You won't even have to turn your oven on!!
Ingredients
Crust
1 1/4 cup graham cracker crumbs
3 tablespoons unsalted butter melted (or enough to coat crumbs well)
Filling
800 grams full fat cream cheese at room temperature (approx 28 ounces)
400 grams white chocolate melted and cooled to just above room temperature (approx 15 ounces)
1 1/2 cups whipped cream at room temperature (*not whipping cream, actual fluffy whipped cream)
2 tsp vanilla paste or extract
2 teaspoons lemon juice
How-To:
Mix graham cracker crumbs and melted butter together in medium bowl. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. The tighter it’s packed, the less likely it will fall apart when cutting the cheesecake. Something like the bottom of a measuring cup or easy clean hands will do the trick. Place in freezer for 10-20 minutes as you prepare the filling.
Melt the white chocolate in the microwave (break it into small pieces first) on 50% power for 30-second increments until the chocolate is just melted. Let stand until it is once again room temperature.
Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese until perfectly smooth and creamy. Add melted white chocolate, lemon juice, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth and combined.
Fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you want to preserve the air in the whipped cream.
Remove crust from the freezer and spread filling into crust.Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6-8 hours and up to 2 days. For best results, 12 hours is best. We chill ours overnight.
When it comes time to serve, use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim.
Top with either fresh passion fruit or passion fruit purée!
