Passionfruit Macadamia White Chocolate Cheesecake with Biscuit Base Step-by-step instructions

Before you start

Set the oven to 325°F (165°C) and place a rack in the lower third so the cheesecake bakes gently. Bring the cream cheese, sour cream and eggs to room temperature, which takes about an hour, so the batter blends smoothly. Wrap the outside of the springform pan in two layers of aluminum foil, pressing it snugly up the sides, and set the pan inside a large roasting pan.

Have the box grater, cutting board, chef's knife and mixer ready. Put the white chocolate in the freezer for 10 minutes so it grates into clean shavings. Halve the passionfruit, scoop out the pulp and seeds, and roughly chop the macadamia nuts before you start mixing. Heat a kettle of water so you can fill the roasting pan quickly once the oven is ready.

Instructions

Biscuit base and filling ready

1. 1Prepare the passionfruit and nuts
   Slice the passionfruit in half on a wooden cutting board and scoop the pulp and seeds into a small bowl. Roughly chop the macadamia nuts with a chef's knife and set them aside on the board.
   Look for Pulp is juicy and seeds are loose, and the nuts are in rough, uneven pieces.
   Tip Set aside about one third of the pulp for the topping so you have enough for the swirl.
2. 2Grate the white chocolate
   Grate the white chocolate over the board with a box grater, catching fine shavings and small chopped pieces. Gather them into a small pile and set it aside to stay cool.
   Look for You should have fine shavings and small chunks, not a paste.
   Tip Chill the chocolate for 10 minutes first so it grates cleanly without melting.
3. 3Make the biscuit base
   Crush the digestive biscuits into fine crumbs, then stir in the melted butter until the mixture looks like wet sand. Press it firmly into the base of the springform pan and chill while you make the filling.
   Look for The crumbs hold together when pressed between your fingers.
   Tip Use the flat bottom of a measuring cup to press the base evenly into the corners.

The biscuit base is pressed firm and chilling in the pan, and the filling is smooth, thick and creamy with no lumps. The white chocolate is grated into fine shavings and small pieces, and the passionfruit pulp is set aside in a bowl.

Before going on, check that the crumbs hold together when pressed and that the batter has no streaks of cream cheese or sugar. If the batter looks grainy, beat it a little longer on low speed. Keep the chocolate cool until it goes into the batter so it stays in neat shavings rather than softening into the filling.

Batter poured and baking

4. 4Beat the cream cheese filling
   Beat the softened cream cheese and sugar in a mixer until smooth and free of lumps. Add the sour cream, vanilla and flour, then beat in the eggs one at a time on low speed until just combined.
   Look for The batter is smooth, thick and creamy, with no visible lumps.
   Tip Beat on low speed after adding the eggs to avoid trapping extra air in the batter.
5. 5Fold in the white chocolate
   Fold the grated white chocolate and chopped pieces gently into the creamy batter with a rubber spatula until evenly distributed. Pour the batter over the chilled biscuit base and smooth the top flat.
   Look for Chocolate pieces are spread evenly through a glossy, creamy batter.
   Tip Fold gently so the chocolate stays in visible shavings through the filling.
6. 6Bake until just set
   Wrap the outside of the springform pan in aluminum foil and set it in a roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides, then bake at 325°F (165°C) for about 60 minutes, until the edges are set and the center barely wobbles. Turn off the oven, crack the door and let the cheesecake cool inside for 1 hour.
   Look for Edges look set and the center moves only slightly when the pan is nudged.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Keep the water bath below the rim of the pan so the foil does not let water into the crust.

The chocolate-studded batter is spread flat over the chilled base, and the springform pan sits in a water bath that reaches halfway up its sides. The oven is at 325°F (165°C) and the cheesecake is baking gently, with a faint sweet smell of baked cream cheese and vanilla in the kitchen.

Before moving on, check that the water level stays below the rim of the foil and that the top is smooth. When the edges are set and the center barely moves, turn off the oven, crack the door and let the cheesecake cool inside for 1 hour before refrigerating.

Passionfruit swirled and chilled

7. 7Top with passionfruit and nuts
   Spoon the reserved passionfruit pulp and seeds over the set filling, swirling some of it through the top to create bright streaks. Scatter the chopped macadamia nuts evenly over the surface.
   Look for Yellow-orange streaks run across the pale filling and nuts cover the top.
   Tip Add the topping just before chilling so the nuts stay crunchy.
8. 8Chill until firm
   Refrigerate the cheesecake uncovered for at least 6 hours, or overnight, until the filling is firm. Remove the sides of the pan and cut the slices with a knife dipped in hot water, wiping it clean between cuts.
   Look for The filling holds its shape and a clean slice lifts out without sagging.
   Tip Dip the knife in hot water and wipe it between cuts for crisp, neat slices.

The cheesecake is cool and set, with the passionfruit pulp and seeds spooned over the top in bright yellow-orange streaks and the macadamia nuts scattered across the surface. The top looks glossy and the filling holds its shape when the pan is nudged.

Before chilling, check that the nuts are fully on the top and that no topping has run down the sides. Refrigerate it uncovered until firm, which takes at least 6 hours or overnight. Once it is firm, remove the sides of the pan and cut slices with a hot knife for clean, neat portions.

Common mistakes

Avoid crowding the pan or flipping too early before a crust forms, keep the burner at steady medium-high heat so aromatics never scorch, and season in balanced layers rather than only at the end.

How to tell it’s done

The dish is ready when the exterior shows even golden color, the center feels tender when pressed gently with a fork, and the sauce coats the back of a spoon glossy and fragrant.

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