Ingredients
1tbspbutter,melted
1¼cupstea biscuits,crushed
4tbspbutter,melted
4ozwhite chocolate,chopped
½cuphalf and half,or light cream
8ozcream cheese,(1 package), softened
8ozmascarpone cheese,(1 container)
¼cupsuperfine sugar
3egg yolks
½cuppassion fruit pulp
3egg whites
¼cupconfectioners’ sugar,for dusting
6passion fruit,pulp removed
Preparation
Preheat the oven to 300 degrees F. Grease an 8-inch springform pan with 1 tablespoon of melted butter.
In a medium bowl, mix together the biscuit crumbs and 4 tablespoons of melted butter.
Press into the bottom of a springform pan, and smooth with the back of a spoon. Set aside in the refrigerator to firm up.
Place the chocolate in a heatproof bowl. Heat half-and-half to a simmer in a small saucepan then pour over white chocolate. Set aside for about 1 minute, then stir until smooth, and set aside.
In a large bowl, beat the cream cheese until smooth. Mix in the mascarpone cheese, sugar, and egg yolks. Stir in white chocolate mixture and ½ cup of passion fruit pulp.
In a large glass or metal mixing bowl, beat the egg whites until soft peaks form. Fold ⅓ of the whites into the batter very thoroughly, then quickly fold in the remaining whites until no streaks remain.
Pour batter into prepared pan. Place the cake pan on a baking sheet.
Bake for 1 hour and 15 minutes in the preheated oven, or until just set in the center when shaken lightly.
Turn off the oven, and leave the cheesecake in the oven with the door ajar for about 2 to 3 hours, or until cool.
Refrigerate for at least 2 hours.
Remove from pan, and let stand at room temperature for about 30 minutes.
Dust with confectioners’ sugar, and serve with pulp from 6 passion fruits. Enjoy!
