White Chocolate and Passionfruit Cheesecake




2 1/2 cups Butter Snap biscuits (or any light coloured biscuit), crushed

1/2 tsp ground ginger

1/2 tsp ground cinnamon

1/2 cup shredded coconut

100g butter, melted

1 tbsp coconut oil, melted


500g cream cheese, softened and cubed

1/2 cup caster sugar

1 tsp orange zest

2 tsp gelatine (dissolved in boiling water and allowed to cool slightly)

200g white chocolate, melted

1 cup cream


1/2 cup passionfruit pulp (or passionfruit pulp + syrup)

Mint to garnish


1. Using a spring form cake tin, 20cm, lightly grease and line with baking paper.

2. In a bowl, combine the crushed biscuits, ground ginger, ground cinnamon, coconut, melted butter and coconut oil. Press into the tin so there is a thin layer at the bottom and around the sides. Freeze for 20-30 mins to set. Remove.

3. Meanwhile, beat the cream cheese, sugar and orange zest with an electric mixer until smooth and combined. Add the white chocolate and cream. Stir in the gelatine (whilst warm and still dissolved but not boiling). Pour the cheesecake mixture into the base.

4. Allow to set in the fridge for at least three hours or overnight. Once ready to serve, top with passionfruit pulp and a few sprigs of mint.