Passionfruit Ripple Cheesecake
★★★★★ 3.8 (251)
Ingredients
Cheese Cake Base
Cheese Cake Filling
Method
Cheese Cake Base
- For best results use the KitchenAid Platinum ExactSlice Food Processor
- Line the base and sides of a 22cm spring form pan with baking paper. Attach the multi purpose blade to the work bowl of the food processor. Add biscuits, coconut and cinnamon and pulse for 8 seconds, or until roughly chopped.
- With the motor running, add butter and mix until combined. Press crumbs firmly into base of prepared pan and refrigerate while making the filling.
Tips & Hints:
- To melt chocolate, place in a microwave safe bowl and microwave on medium power (50%) for 2 minutes, stirring until smooth. To re-melt, place in microwave and cook on medium power for 20 second intervals, stirring until smooth. Do not melt white chocolate on high (100% power). Recipe tested in an 800 watt microwave oven.
Cheese Cake Filling
- Wash and dry the work bowl and attach the multi purpose blade. Place cream cheese and sugar into bowl and process for 10 seconds.
- Add 3/4 of the white chocolate (set the remainder aside), cream, lemon juice and gelatine into bowl and process for 8 seconds, or until well combined and smooth. Add half the berries and pulse for 2-3 seconds, or until just mixed through - do not over mix.
- Pour mixture into pan, smooth over the top and refrigerate for 3 hours or until firm.
- To serve, remove cheesecake from pan and gently re-melt remaining white chocolate. Pile remaining berries over cheesecake and lightly drizzle melted chocolate over berries.
Cheese Cake Base
- For best results use the KitchenAid Platinum ExactSlice Food Processor
- Line the base and sides of a 22cm spring form pan with baking paper. Attach the multi purpose blade to the work bowl of the food processor. Add biscuits, coconut and cinnamon and pulse for 8 seconds, or until roughly chopped.
- With the motor running, add butter and mix until combined. Press crumbs firmly into base of prepared pan and refrigerate while making the filling.
Tips & Hints:
- To melt chocolate, place in a microwave safe bowl and microwave on medium power (50%) for 2 minutes, stirring until smooth. To re-melt, place in microwave and cook on medium power for 20 second intervals, stirring until smooth. Do not melt white chocolate on high (100% power). Recipe tested in an 800 watt microwave oven.
Cheese Cake Filling
- Wash and dry the work bowl and attach the multi purpose blade. Place cream cheese and sugar into bowl and process for 10 seconds.
- Add 3/4 of the white chocolate (set the remainder aside), cream, lemon juice and gelatine into bowl and process for 8 seconds, or until well combined and smooth. Add half the berries and pulse for 2-3 seconds, or until just mixed through - do not over mix.
- Pour mixture into pan, smooth over the top and refrigerate for 3 hours or until firm.
- To serve, remove cheesecake from pan and gently re-melt remaining white chocolate. Pile remaining berries over cheesecake and lightly drizzle melted chocolate over berries.
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Tammy
Looks good but hard to follow - Hi, This recipe looks good but I found that I was guessing at the steps. The ' type and hints' said hire to melt the chocolate, so I figured the addition to the cream cheese mix must have been melted. The thickened cream didn't mention whether or not to whip it, but having made no bake cheese cakes before, I thought I'd whip it before adding and then fold through. Turned out ok but a beginner might make a mess and waste ingredients.
+ 4 star only ratings in addition to the reviews above
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