Passion fruit and white chocolate cheesecake with fresh orange sorbet
Item 1 of 1
- medium
- 4
- 1 hour 20 minutes
Sure to impress any dinner guest, Matthew Tomkinson's cheesecake recipe is beautifully vibrant due to the exotic pairing of passion fruit and orange, yet with the perfect balance of creamy white chocolate and refreshing sorbet. The orange crisps make for dramatic presentation, but will need to be prepared two days in advance to dry out fully.
First published in 2015
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Ingredients
Metric
Imperial
Cheesecake base
- 200g of hobnob biscuits, crushed
- 100g of butter, melted
Filling
- 50g of white chocolate chips
- 1/2 bronze gelatine leaf, soaked in water
- 170ml of double cream
- 90g of full fat soft cheese
Cheesecake topping
- 100ml of passion fruit juice
- 25g of caster sugar
- 1 bronze gelatine leaf, soaked in water
Orange sorbet
- 170ml of orange juice, freshly squeezed
Passion fruit sauce
- 50ml of passion fruit juice
- 25g of caster sugar
Orange crisp
- 1 orange, thinly sliced
Stock syrup
- water
- caster sugar
To plate
- 1 orange, cut into segments with pith and membrane removed
SAVE RECIPE
Equipment
- Ice cream maker
- 20cm round loose-bottom flan tin (fluted or non-fluted) 4cm deep
Method
1
Start by making the stock syrup. You will need around 300ml for this recipe
- water
- caster sugar
2
Next make the orange crisp. Very gently poach the orange slices in 250ml of the stock syrup until translucent. Drain and dry in an airing cupboard for two days until crisp
- 1 orange
3
To make the cheesecake base, combine the biscuit crumbs and butter and push into the base of your chosen tin. Set in the fridge
- 200g of hobnob biscuits
- 100g of butter
4
To make the filling, warm 60ml of the double cream and the white chocolate together until melted, then add the drained gelatine
- 50g of white chocolate chips
- 1/2 bronze gelatine leaf
- 60ml of double cream
5
Mix the soft cheese with the remaining cream until smooth and then add to the chocolate mixture. Pour over the set base and return to the fridge until firm
- 90g of full fat soft cheese
- 110ml of double cream
6
To prepare the sorbet, mix the orange juice and 50ml of the stock syrup together then churn in an ice cream machine until frozen
- 170ml of orange juice
7
For the cheesecake topping, bring the passion fruit juice and sugar to the boil and add the drained gelatine. Pass through a fine sieve and cool. Whilst just warm pour over the cheesecake and return to the fridge
- 100ml of passion fruit juice
- 25g of caster sugar
- 1 bronze gelatine leaf
8
To make the passion fruit sauce, bring both to the boil and turn down to a simmer, allow to reduce to a syrupy consistency
- 50ml of passion fruit juice
- 25g of caster sugar
9
To serve, cut the cheesecake into 4 portions and place on plates. Garnish with some chopped fresh orange pieces, a drizzle of the passion fruit sauce, a scoop of sorbet and an orange crisp
- 1 orange
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