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Lindor white chocolate and passion fruit cheesecake

Name: Lindor white chocolate and passion fruit cheesecake
Prep time: 30 min
Total time: 30 min
Yield: Serves 10-12
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

By: Esther Clark

Published: 25 Nov 21
Updated: 25 Mar 24

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.

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

Easy
December 2021

Test kitchen approved

Serves 10-12
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

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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

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Method

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.
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.
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.

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.
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