Lindor white chocolate and passion fruit cheesecake

Lindor white chocolate and passion fruit cheesecake

For a truly decadent festive dessert, top our delicious white chocolate cheesecake with passion fruit, toasted coconut and white choc Lindor balls.

Lindor white chocolate and passion fruit cheesecake

Have you seen our epic sharing-pan brownie with white chocolate Lindors?

  • Serves icon Serves 10-12
  • Time icon Hands-on time 30 min, plus overnight chilling

For a truly decadent festive dessert, top our delicious white chocolate cheesecake with passion fruit, toasted coconut and white choc Lindor balls.

Have you seen our epic sharing-pan brownie with white chocolate Lindors?

Nutrition: per serving

Calories
585kcals
Fat
43.1g (28g saturated)
Protein
7g
Carbohydrates
40.9g (32.5g sugars)
Fibre
2.7g
Salt
0.8g

Ingredients

  • 180g digestive biscuits
  • 30g desiccated coconut
  • 50g butter, melted
  • 100g white chocolate, finely chopped or grated – we used a Lindt Lindor white bar
  • 3 x 180g packs full-fat cream cheese, at room temperature – we used Philadelphia
  • 100g caster sugar
  • 200ml double cream
  • 2 limes, zested
  • 10 white chocolate Lindor balls
  • 3 tbsp coconut flakes, toasted

For the passion fruit layer

  • 5 platinum-grade gelatine leaves
  • 200g passion fruit pulp (from 8-10 passion fruit), sieved, 1 tbsp seeds reserved
  • 3 tbsp caster sugar

You’ll also need

  • 20cm springform cake tin, base greased and lined
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Heat the oven to 160ºC fan/gas 4. In a food processor, whizz the biscuits and coconut to a fine crumb. Add the butter and pulse until combined. Spoon the mixture into the base of the cake tin and smooth with the back of a spoon. Bake for 10 minutes, then set aside to cool completely.
  2. Melt the chocolate in a bowl over a pan of barely simmering water (don’t let the bowl touch the water). Leave to cool slightly. In a mixing bowl, beat together the cream cheese, melted chocolate and sugar. In a separate bowl, whisk the cream to soft peaks. Gently fold the cream and lime zest into the chocolate mixture, then spoon over the biscuit base and smooth the top. Cover and chill for 3 hours.
  3. For the passion fruit jelly, soak the gelatine leaves in a bowl of cold water for 5 minutes. Put the passion fruit pulp, reserved seeds and sugar in a small pan over a medium heat, stirring until the sugar dissolves. Squeeze the soaked gelatine leaves to remove excess water, then stir into the hot fruit mixture off the heat until dissolved. Set aside to cool for 10 minutes, then spoon on top of the chilled cheesecake base. Cover again and chill for at least 6 hours or overnight.
  4. When ready to serve, run a sharp knife round the edge of the tin to release the jelly layer, then unclip the tin and transfer the cheesecake to a serving plate. Decorate with the Lindor balls and toasted coconut flakes.
    .

Nutrition

Nutrition: per serving
Calories
585kcals
Fat
43.1g (28g saturated)
Protein
7g
Carbohydrates
40.9g (32.5g sugars)
Fibre
2.7g
Salt
0.8g

delicious. tips

  1. The cheesecake can be made 1-2 days ahead. Cover and chill, then decorate just before serving. Leftovers will keep in the fridge for 1-2 days.

Buy ingredients online

Recipe By:

Esther Clark

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Dinner party dessert recipes

Molten-middle Lindor fondants

Break open these hot chocolate fondants to reveal a luscious...

Save recipe icon Save recipe icon Save recipe

Baked cheesecake recipes

White chocolate and limoncello cheesecake

A caramelised Biscoff biscuit case holds a creamy, zesty white...

Save recipe icon Save recipe icon Save recipe

Raspberry recipes

Frozen berries with hot white chocolate sauce

An indulgent yet quick and easy dessert recipe of frozen...

Save recipe icon Save recipe icon Save recipe

Chocolate mousse recipes

Chocolate mousse and passion fruit tart

A rich mousse, silky ganache and chocolate Oreo case makes...

Save recipe icon Save recipe icon Save recipe

Show-stopping Christmas dessert recipes

Triple chocolate baubles

Decoration or dessert? These beautiful baubles require patience but they’re...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.