White Chocolate, Passion Fruit, and Raspberry Cheesecake.

I love this no bake cheesecake, all the element’s complement each other if you follow the recipe, but its also adaptable to use without the jelly or the jam, the aid of lemon and white chocolate sets this cheesecake perfectly without the need of gelatine.

It is so pretty and perfect to share with family in Summer after Sunday lunch. I have used a 9inch springform, but this also works well as a deeper cake using an 8inch pan.

Base

150g Jinny Biscuits (Ginger Nuts)

80g Digestive Biscuits

65g Melted Butter

Jam

150g Frozen Raspberries

2 tbsp Liquid (I used half water and half Cointreau; you can use just water if you like)

4 tbsp Granulated Sugar

Filling

450g Cream Cheese, Full Fat

100g Icing Sugar

100g Melted White Chocolate

150g Double Cream

½ tbsp Lemon Juice

Jelly

2 Leaves of Gelatine

100ml of Lemonade

135g of Mango and Passion fruit Coulis (or you can use Passion Fruit pulp)

Method

Pop the raspberries, sugar and liquid into a pan and boil until thickened, you need to stir this continuously to avoid it burning this will take around 8 minutes depending on the intensity of your heat. Using a metal sieve strain the jam to remove the raspberry seeds and decant to a clean bowl to cool.

Line the base of a Springform tin, 9 inch tin for an elegant cake and an 8 inch tin for a deeper cake.

Crush your biscuits, I used a blender for the Jinny Biscuits and a potato masher for the Digestives and stir in your melted butter until all the crumbs are covered. Press the mix into the bottom of the tin and flatten down with the base of a large glass until it is even and nicely compacted and pop it into the fridge to set.

Chill a glass bowl in the fridge or freezer for the double cream.

Mix the cream cheese and sifted icing sugar with a hand mixer or you can use a stand mixer until smooth and set this aside.

In the chilled bowl add the double cream and lemon and beat with your hand mixer on high immediately to avoid it curdling (the lemon thickens the cream), once you get firm peaks stop.

Allow the melted white chocolate to cool and then mix into the sweetened cream cheese, give this a good mix using your hand mixer until it is fully incorporated. Fold the whipped cream into the cream cheese mix.

Gently spread the cheesecake mix into the chilled tin with the biscuit base in an even layer.

Pop the raspberry jam into a piping bag and snip off the end, pipe the jam into the top of the cheesecake breaking the surface with the tip of the bag so that the jam is submerged into the cake (so that when you cut the cheesecake the little pools of jam are visible on the inside, you could skip this and marble it through the mix if you prefer, or freeze little pools of the jam in a mould and press these in).

Pop the cheesecake back into the fridge to set while you make the jelly top.

Soak the Gelatine leaves in a bowl of cold water for a couple of minutes until it is soft and jelly like. Add the lemonade to a pan and warm through. Remove the gelatine leaves from the cold water and give the excess water a squeeze off, pop them into the warm lemonade and continue to heat whilst stirring until the gelatine is dissolved, do not boil. Take off the heat and add the passion fruit into the gelatine and mix, decant this into a bowl to cool quickly for 10 minutes or until it is cool enough to pour onto the cheesecake top (don’t leave it too long or it will start to set).

Pour the jelly mix on to the top of the chilled cheesecake and return to the fridge to set.

Once set gently run a sharp knife around the top of the jelly (or warm the sides of the pan with a blow torch, my preferred option) to release the jelly, then pop the spring and carefully remove the cheesecake.

Slice with a clean hot knife, clean it before each slice to get a crip cut and enjoy.