Passionfruit Macadamia White Chocolate Cheesecake with Biscuit Base Tips, FAQ & printable recipe

Tips for success

Chill the cheesecake overnight for the cleanest slices. The filling continues to firm up in the refrigerator, so a short chill can leave slices soft. Take your time with each step, and the result will be worth every minute spent in the kitchen.

Warm the knife in hot water and wipe it dry between cuts. This keeps the white chocolate layer from smearing and gives the passionfruit topping a neat edge on every slice of this passionfruit macadamia white chocolate cheesecake.

Variations

• Graham cracker base: Replace the digestive biscuits with graham crackers for a warmer, honey-like base. Crush them finely and combine with the same amount of melted butter before pressing into the pan.
• Almond topping: Use toasted almonds in place of macadamia nuts for a lighter, more familiar crunch. Chop them roughly and scatter them over the passionfruit just before chilling.
• Individual cups: Divide the biscuit base among twelve lined muffin cups and spoon the filling over. Bake for about 20 minutes, then chill and top each cup with passionfruit and nuts before serving.
• Creme fraiche swap: Substitute full-fat crème fraîche for the sour cream to give the filling a silkier texture and a slightly more pronounced tang that pairs well with the tart passionfruit topping.

Storage and make-ahead

Fridge

Refrigerate the cheesecake covered for up to 4 days. Keep slices sealed to protect the topping and the crumb base.

Keep the cheesecake covered in the refrigerator, where it stays fresh for up to 4 days. Once sliced, store the pieces in a sealed container and separate them with parchment so the topping does not stick.

Leftover passionfruit pulp keeps for 2 days in a covered container in the refrigerator. Cool leftovers for no more than 2 hours at room temperature before refrigerating, and do not leave the cheesecake out during service for longer than 2 hours.

This cheesecake is made to be prepared a day in advance. Bake it the day before, let it cool in the oven, then chill it overnight until firm.

Add the passionfruit and macadamia nuts on the day you plan to serve it so the nuts stay crunchy and the passionfruit looks bright. The biscuit base can also be pressed into the pan up to two days ahead and kept covered in the refrigerator until you add the filling.

Serving ideas

Serve the cheesecake chilled, cut into wedges with a hot knife. Let each slice sit at room temperature for about 5 minutes so the white chocolate filling softens slightly and the flavor opens up.

A spoonful of extra passionfruit pulp on each plate adds color and a tart contrast to the rich filling.

Pair the cheesecake with coffee, black tea or a dessert wine that has a bright, fruity profile.

Its sharp passionfruit topping and sweet macadamia nuts make it a natural match for a light, tropical finish to a meal, and the biscuit base gives each slice a satisfying crunch.

Frequently asked questions

Recipe card

Passionfruit Macadamia White Chocolate Cheesecake with Biscuit Base

Prep 40 minCook 1 hRest 6 hTotal 7 h 40 minServes 12

Ingredients

• 6 ripe passionfruit, halved, pulp and seeds scooped out
• 3/4 cup macadamia nuts, roughly chopped
• 4 oz white chocolate, grated and chopped
• 8 oz digestive biscuits, finely crushed
• 4 tbsp unsalted butter, melted
• 32 oz cream cheese, softened
• 3/4 cup granulated sugar
• 1/2 cup sour cream
• 3 large eggs, at room temperature
• 1 tsp vanilla extract
• 2 tbsp all-purpose flour

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

480

Protein

8 g

Carbohydrates

38 g

Fat

33 g

Fiber

1 g

Sugar

27 g

Sodium

380 mg

Automatic estimate from the ingredient list, not laboratory-verified.