It’s Spring. The sun is shining, the birds are singing and the temperatures are FINALLY rising above 10ºC. I don’t know about you but this always makes me want to bake something fresh and summery.  I came across this white chocolate and passionfruit cheesecake recipe (which also requires no actual baking) and I knew I had to give it a try. And since my parents are blaming me for ruining their diets with my baking shenanigans, I went for the mini-version.. (This recipe however works for a 20cm. tin, so if you want to make a mini one like mine just halve the recipe.)

Cheesecake

  • What you’ll need:
  • ~ For the base ~ 
  • 2 1/2 cups crushed cookies of your choice
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 cup coconut flakes
  • 125 gr. melted butter
  • ~ For the filling ~
  • 500 gr. cream cheese (I usually use monchou)
  • 1/2 cup caster sugar
  • 1 tsp. orange zest
  • 1 sheet of gelatine, dissolved in hot water
  • 200 gr. white chocolate
  • 1 cup heavy cream
  • ~ For the topping ~
  • 2 passionfruits
  • A few sprigs of mint

Cheesecake

For the base, start by finely chopping the coconut flakes and melting the butter. Then all you need to do is mix everything together, starting with the crushed cookies, cinnamon, ginger and coconut flakes. When this is all combined add in the butter until it’s all combined. Press the mixture into a cake tin and put it in the freezer to set.

In the meantime, beat the cream cheese until it’s smooth before adding the sugar and orange zest. Melt the white chocolate and dissolve the gelatine in hot water. Add both of these to the cream cheese mixture and finally add the cream. Mix it all very briefly until just combined. Then pour the mixture onto the base and leave it in the fridge for at least 5 hours, but preferably overnight.

Just before serving get the pulp and syrup from the passionfruits and sprinkle it on top of the cheesecake. Finish it off with a few mint leaves et voilà, the most photogenic cheesecake ever. Which also happens to be delish!

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Recipe source: Decor8blog

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