Passionfruit Cheesecake

• 300 g Cream Cheese
• 200 g White Chocolate
• 300 ml Double Cream
• 4 Passionfruit
• 180 g Dark Chocolate Digestive Biscuits
• 50 g Butter
• 1 tsp Vanilla Extract

Instructions

1. 1

   Pop the biscuits into a food processor and blitz until crumbed. Add the melted butter and whizz again until the mixture starts to clump together like wet sand.

2. 2

   Pour the biscuit mixture into a cake tin and press it down using the back of a spoon. Put the base in the fridge to firm up a little while you get on with the filling.

3. 3

   Melt the white chocolate and then set aside to cool a little.

4. 4

   Beat the cream cheese in a bowl, then in a separate bowl whip the cream until you have soft peaks. Slowly fold into the cheese along with the vanilla extract.

5. 5

   Fold in the white chocolate and combine well to complete the topping.

6. 6

   Pour the topping over the biscuits, smooth the top, cover the tin with cling film and refrigerate overnight.

7. 7

   Take the tin out of the fridge for 10 minutes before unclipping the cake tin.

8. 8

   Cut the passionfruit in half and scoop the pulp into a jug, then pour over the cheesecake. Slice and serve. Enjoy!