Passionfruit Macadamia White Chocolate Cheesecake with Crunchy Nut Topping Step-by-step instructions

Before you start

Gather everything before you start, because the filling moves quickly once the cream cheese is beaten. Let the cream cheese, eggs and heavy cream come to room temperature, about one hour, so they blend without lumps. Heat the oven to 325°F (163°C) and wrap the outside of the springform pan in two layers of foil if you plan a water bath. Chop the macadamia nuts on the board and grate the chilled white chocolate over the box grater. Halve the passionfruit and set the halves aside with a spoon. Line up the squeeze bottle, the small saucepan and the fine-mesh sieve so the syrup comes together without delay. A clean, dry board and a sharp knife make the finishing steps easier.

Instructions

Crust and nut prep

1. 1Prepare the macadamia nuts
   Set the macadamia nuts on a wooden cutting board and chop them with a large chef's knife until they form a rough, coarse crumble. Set aside a portion for the topping and keep the rest for the crust. Halve the passionfruit and set the halves aside.
   Look for Nuts look like a coarse, uneven crumble with some larger pieces left.
   Tip Chop in short rocking strokes so the nuts stay crunchy rather than turning oily.
2. 2Grate the white chocolate
   Grate the white chocolate over a stainless steel box grater, using the fine side. Collect the fine shavings and small curls on the board. Keep the grated chocolate cool until you need it.
   Look for A fine pile of shavings and small curls gathers on the board.
   Tip Chill the chocolate for 10 minutes first so it grates cleanly without smearing.

The macadamia nuts should look like a rough, coarse crumble with a mix of small and larger pieces, and the grated white chocolate should form a fine pile of shavings and small curls. The crust mixture should hold together when pressed with a fingertip and feel firm across the base of the pan. Check that the crust is even in thickness and reaches slightly up the sides of the springform pan.

A crust that crumbles apart when pressed needs a little more melted butter, while a greasy crust needs a few more crumbs. Chill the crust for at least fifteen minutes before pouring in the filling so that it stays crisp and does not soak up moisture from the cream cheese mixture during baking. Keep the remaining nuts and chocolate covered and cool until you need them.

Filling and baking

3. 3Build the biscuit crust
   Combine the crushed biscuits, melted butter and half of the chopped macadamia nuts. Press the mixture firmly into the base of a 9-inch springform pan. Chill the crust while you make the filling.
   Look for Mixture holds together when pressed and feels firm and even.
   Tip Use the flat base of a measuring cup to press the crust evenly.
4. 4Mix the cream cheese filling
   Beat the softened cream cheese and granulated sugar until smooth. Add the eggs one at a time, mixing briefly after each. Stir in the heavy cream, vanilla and the grated white chocolate until the filling is smooth and pale.
   Look for Filling is smooth, pale and fully blended with no lumps.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Scrape the bowl well so no streaks of cream cheese remain.
5. 5Pour and level the filling
   Pour the filling over the chilled crust. Tap the pan gently on the counter and level the surface with a spatula until it is glossy and even. Bake until the edges are set and the center is just tender and barely wobbles, then cool and chill.
   Look for Surface looks glossy and level, with set edges and a slight center wobble.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Cover the pan with foil and bake in a water bath for a crack-free top.

The cream cheese filling should be smooth, pale and free of lumps, with the grated white chocolate fully blended in and no streaks of cream cheese left on the sides of the bowl. Once poured over the crust, the surface should level out to a glossy, even layer after a few light taps on the counter.

During baking, the edges should look set and the center should still jiggle gently when the pan is shaken, not slosh. Check the top for color and cracks, and if the surface is browning too quickly, cover it loosely with foil. The filling should look creamy and uniform through the slice, without any curdled or grainy spots. Let it cool in the oven with the door cracked before moving it to the refrigerator.

Syrup and finishing

6. 6Make the passionfruit syrup
   Scoop the pulp and seeds from the passionfruit into a small saucepan. Add the 2 tablespoons of sugar and warm over low heat, stirring, until the sugar dissolves and the pulp thickens into a golden syrup. Strain if you prefer no seeds, then cool.
   Look for Pulp turns thick, glossy and golden, coating the back of a spoon.
   Tip Keep the heat low so the syrup stays bright and fresh-tasting.
7. 7Drizzle and garnish
   Chill the cheesecake until fully set, at least 6 hours. Transfer the cooled passionfruit syrup to a squeeze bottle and drizzle it over the top in wavy, organic lines. Scatter the remaining chopped macadamia nuts over the top and add extra passionfruit pulp.
   Look for Syrup lines sit in glossy ribbons with seeds visible across the filling.
   Tip Use a sharp knife dipped in warm water to slice clean portions.

The passionfruit syrup should be thick, glossy and golden, coating the back of a spoon, with the seeds distinct and no sugar grains left. Strain a small amount through a fine-mesh sieve to check the texture before filling the squeeze bottle. The cheesecake should be fully chilled and firm to the touch at the center before you drizzle, which takes at least six hours. Once the syrup is cool, apply it in loose, wavy lines across the top so that the seeds and gel spread evenly. Scatter the remaining macadamia nuts and spoon a little extra passionfruit pulp over the surface just before serving. Wipe the knife between cuts for clean, neat slices that show the dense, creamy interior.

Common mistakes

The most common problem is a cheesecake that cracks or sinks. This usually comes from overbaking, from beating air into the filling after the eggs go in, or from cooling the cake too quickly. Mix on low speed once the eggs are added, and stop as soon as the batter is smooth. Chilled cream cheese or cold eggs will leave small lumps that do not fully disappear, so take the time to bring them to room temperature.

Grated white chocolate that is not chilled can smear on the grater and clump in the batter. Passionfruit syrup that is too hot will melt into the top, so cool it before drizzling. Cutting while the cheesecake is still soft tears the slices, so chill it fully and dip the knife in warm water between cuts for clean portions.

How to tell it’s done

The cheesecake is done when the edges look set and the center is just tender, with a slight wobble when you gently shake the pan. A thermometer inserted near the center should read about 150°F (66°C), since the filling keeps setting as it cools. Because the recipe uses eggs, the filling is cooked through when it reaches 160°F (71°C) in the center, which is the safe internal temperature for egg dishes.

If the top browns too quickly, lower the oven temperature or cover the pan with foil. After baking, turn off the oven, crack the door, and let the cheesecake cool for one hour before refrigerating it for at least six hours. The finished slice should be moist, creamy and firm enough to hold its shape.

• Egg dishes: 160°F (71°C) in the thickest part