Ingredients
1/2 x 250g packet Nice biscuits
1/4 cup desiccated coconut
75g unsalted butter, melted
White chocolate roses and curls, to decorate
Filling
140g white marshmallows
1/3 cup fresh passionfruit pulp, plus extra to decorate
100g white chocolate, melted
2 tsps powdered gelatine
250g block cream cheese, chopped, at room temperature
1/2 cup icing sugar mixture
300ml tub thickened cream, whipped
Method
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Invert the base of a 22cm springform pan (base measures 21cm). Grease and line the base and side with baking paper.
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Process biscuits and coconut in a food processor until finely crushed. Add butter. Process until combined. Press over the base of the prepared pan. Refrigerate while preparing filling.
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To make the filling, place marshmallows and passionfruit in a large heatproof bowl. Microwave on high (100%) for about 1 minute, until the marshmallows are just melted. Whisk until smooth. Cool for 10 minutes.
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Sprinkle gelatine over 2 tblsps cold water in a small heatproof jug. Sit jug in the same pan of simmering water. Stir until the gelatine is dissolved. Remove. Cool for 5 minutes.
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Process for cream cheese and sugar in a food processor until smooth. Add marshmallow mixture, melted chocolate, and gelatine. Process until combined, stopping to scrape down the side of the processor bowl as necessary. Transfer to a large bowl. Gently whisk in whipped cream until combined. Pour over biscuit base. Cover. Refrigerate overnight.
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Remove the side of the pan. Transfer the cheesecake to a serving plate. Decorate with passionfruit pulp, white chocolate roses and curls.