Lindor white chocolate and passion fruit cheesecake

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.
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