Passion Fruit & White Chocolate Cheesecake with Lemon Cake Bottom (GF)

This was my very first time making cheesecake so i researched extensively before creating my own recipe and putting it to the test. I dare say this one is fool as long as you have a good oven and some common sense about what constitues a slight jiggle. One thing i didn’t research enough where these chocolate curls (vegetable peeler method) i wanted to top the cheesecake with, they ended up more like specks of chocolate, i’m sure you’ll notice them in the picture. This recipe uses the passion fruit seeds, they provide a nice textural difference and it feels like a little protein break, you’re welcome to leave them out.

Ingredients :

Lemon cake crust:

-250g of gluten free lemon cake (i used my trusted schär)
-3 tbsp of melted butter


-900g cream cheese, at room temperature
-6 eggs, room temperature
-4 tbsp cornstarch
-150 g of sugar
-100g of white chocolate, melted
-120 g of crème fraîche , room temperature
-12 passion fruits
-1/4 teaspoon of salt

Instructions :

Lemon Cake Crust :
-Preheat your oven at 180°C.
-Crumble the cake between your fingers in a bowl.
-Pour melted butter and knead it into the cake until it all comes together.
-Press into your springform pan and bake for 8 min.

Cheesecake filling:
-Turn the oven to 170°C.
-Beat the sugar and cream cheese together until smooth. Don’t forget to scrape the sides or your bowl to make sure everything is well mixed.
-Beat the eggs into the mixture one at a time.
-Add in the salt, passion fruit pulp (seeds optional) and white chocolate. Beat on low speed. The mixture should be like melted ice cream.
-Mix in the cornstarch, the mixture will look like slightly thick melted ice cream, like a melted gelato.
-With a spatula, delicately fold in the crème fraîche.
-Pour the batter on top of your crust, in your springform pan. Set it in the middle rack to cook at 170°C for 1h40 min. On the bottom shelf, put a pan or boiling water, right underneath your cheesecake.
-Before removing the cheesecake from the oven, do a jiggle test. Nudge the pan with a spoon, it won’t be liquid, there will a slight wobble except to the sides as they will have set.
-Turn the oven off and crack the door. Let the cheesecake cool inside for 30 minutes.
-Cover with plastic wrap and put in the fridge overnight.
-Serve with some chocolate shavings or fruit and enjoy!

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