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Eric Lanlard’s white chocolate & passion fruit cheesecake

From my new book Chocolat, the white chocolate and passionfruit cheescake is the perfect crowdpleaser. It’s a surprising combination but is nice and fresh with a taste of something sweet too. When the sun’s shining, I think everyone feels like a taste of something naughty…

  • Eric Lanlard’s white chocolate & passion fruit cheesecake
    Preparation time:

      30 minutes, plus cooling and chilling overnight

    Cooking time:

      1 hour 5 minutes to 1 hour 15 minutes

      • 50g (2oz) unsalted butter, melted, plus extra for greasing
      • 100g (3½oz) digestive biscuits, crushed
      • 125g (4oz) white chocolate, chopped
      • 125ml (4fl oz) single cream
      • 225g (7½oz) cream cheese, softened
      • 225g (7½oz) mascarpone cheese
      • 4 tbsp golden caster sugar
      • 2 tsp vanilla extract
      • 3 eggs, separated
      • 125ml (4fl oz) passion fruit pulp, sieved to remove pips passion fruit and berries, to decorate.
      1. Preheat the oven to 180°C (fan 160°C)/350°F/gas mark 4. Grease a 20cm (8in) diameter springform cake tin. Put the crushed biscuits and melted butter into a bowl and mix well. Tip the mixture into the prepared tin and press down with the back of a spoon. Bake in the oven for 10 minutes, or until golden. Leave to cool. Reduce the oven temperature to 150°C (fan 130°C)/300°F/gas mark 2.

      2. Put the chocolate into a heatproof bowl. Put the cream into a small saucepan and heat, then pour on to the chocolate and stir until smooth. Put to one side. In a separate bowl, beat the cream cheese and mascarpone together until smooth. Add the sugar, vanilla and egg yolks. Stir in the white chocolate mixture and passion fruit pulp.

      3. In a large, clean, dry bowl, whisk the egg whites to soft peaks. Fold a large spoonful of the egg whites into the batter very vigorously, then gently fold in the remaining whites until smooth. Spoon the mixture on to the cooled base and bake for 50 to 60 minutes, or until set but with a slight wobble in the centre. Turn off the oven and leave the cheesecake to cool inside for two hours, with the door ajar. Chill in the refrigerator overnight. Remove from the tin and decorate with fresh passion fruit and berries.

    Eric Lanlard’s white chocolate & passion fruit cheesecake

    From my new book Chocolat, the white chocolate and passionfruit cheescake is the perfect crowdpleaser. It’s a surprising combination but is nice and fresh with a taste of something sweet too. When the sun’s shining, I think everyone feels like a taste of something naughty…

    Preparation time:

      30 minutes, plus cooling and chilling overnight

    Cooking time:

      1 hour 5 minutes to 1 hour 15 minutes

      • 50g (2oz) unsalted butter, melted, plus extra for greasing
      • 100g (3½oz) digestive biscuits, crushed
      • 125g (4oz) white chocolate, chopped
      • 125ml (4fl oz) single cream
      • 225g (7½oz) cream cheese, softened
      • 225g (7½oz) mascarpone cheese
      • 4 tbsp golden caster sugar
      • 2 tsp vanilla extract
      • 3 eggs, separated
      • 125ml (4fl oz) passion fruit pulp, sieved to remove pips passion fruit and berries, to decorate.
      1. Preheat the oven to 180°C (fan 160°C)/350°F/gas mark 4. Grease a 20cm (8in) diameter springform cake tin. Put the crushed biscuits and melted butter into a bowl and mix well. Tip the mixture into the prepared tin and press down with the back of a spoon. Bake in the oven for 10 minutes, or until golden. Leave to cool. Reduce the oven temperature to 150°C (fan 130°C)/300°F/gas mark 2.

      2. Put the chocolate into a heatproof bowl. Put the cream into a small saucepan and heat, then pour on to the chocolate and stir until smooth. Put to one side. In a separate bowl, beat the cream cheese and mascarpone together until smooth. Add the sugar, vanilla and egg yolks. Stir in the white chocolate mixture and passion fruit pulp.

      3. In a large, clean, dry bowl, whisk the egg whites to soft peaks. Fold a large spoonful of the egg whites into the batter very vigorously, then gently fold in the remaining whites until smooth. Spoon the mixture on to the cooled base and bake for 50 to 60 minutes, or until set but with a slight wobble in the centre. Turn off the oven and leave the cheesecake to cool inside for two hours, with the door ajar. Chill in the refrigerator overnight. Remove from the tin and decorate with fresh passion fruit and berries.