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

Before you start

Gather all the ingredients and equipment before you start, so the batter comes together without pauses. Take the cream cheese, eggs and sour cream out of the refrigerator about an hour before mixing so they soften evenly. Heat the oven to 350°F (175°C) and set out the springform pan, a box grater, a long knife, a cutting board and a rubber spatula.

Halve the passionfruit and set aside the pulp for the swirl. Chop the roasted macadamia nuts before you grate the chocolate, so the board is clear for the shavings. Lining the grater's base with parchment makes cleanup easy. Keep the crumbs and butter measured so the crust can be pressed as soon as the nuts are ready.

Instructions

Crust and nut prep

1. 1Prepare the crust and nuts
   Heat the oven to 350°F (175°C). Mix the biscuit crumbs with the melted butter until evenly damp. Press the mixture firmly over the base and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes, then cool completely on a rack.
   Look for The crust looks golden at the edges and feels firm when pressed.
   Tip Press the crumbs with the base of a measuring cup for an even, compact layer.
2. 2Halve and scoop the passionfruit
   Halve the ripe passionfruit and scoop the pulp and seeds into a bowl. Set aside about 2 tablespoons of pulp for the swirl. Chop the roasted macadamia nuts on a board with a long knife, keeping some pieces coarse for crunch.
   Look for The pulp is juicy and the seeds are glossy and dark.
   Tip Use a spoon to scrape the inside of each shell so no pulp is wasted.

The crust is golden at the edges, firm when pressed and fully cooled before the filling goes on. The passionfruit pulp is juicy with bright seeds, and the macadamia nuts are chopped into a mix of coarse and fine pieces. Check that the crust has no soft spots and that the nuts are dry before moving on, so the filling will sit evenly and the topping stays crisp.

Filling and spreading

3. 3Grate the white chocolate
   Grate the white chocolate on a box grater over a sheet of parchment, letting fine shavings and curls fall onto the paper. Melt half of the shavings gently in a bowl over warm water if you prefer a smoother batter, then let them cool slightly.
   Look for Fine shavings and soft curls cover the paper.
   Tip Chill the chocolate for 10 minutes before grating so it shreds more cleanly.
4. 4Beat the cream cheese filling
   Beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing on low speed, then stir in the sour cream and vanilla. Fold in the grated white chocolate and half of the chopped macadamia nuts.
   Look for The batter is smooth, pale and evenly thick, with no lumps of cream cheese.
   Tip Scrape the bowl often so no lumps of cream cheese hide at the bottom.
5. 5Spread the batter over the crust
   Spread the cream cheese batter evenly over the cooled crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles before it goes into the refrigerator.
   Look for The surface is level and smooth with no air pockets.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Run a spatula around the inside edge of the pan to keep the sides neat.

The white chocolate shavings are fine and even, and the cream cheese batter is smooth, pale and free of lumps. The batter spreads evenly across the crust without air pockets. Before you move on, scrape the bowl and run a spatula around the edges, then tap the pan gently on the counter so the surface looks level and the batter settles into a neat layer.

Swirl, top and chill

6. 6Make the passionfruit swirl
   Stir the reserved passionfruit pulp with the sugar and 1 tablespoon of the seeds until the sugar dissolves. Drizzle the mixture over the top of the cheesecake in a wavy, swirling pattern, scattering bright seeds across the pale surface.
   Look for The syrup looks glossy and the seeds stay bright on the surface.
   Tip Warm the mixture for 20 seconds if the sugar is slow to dissolve.
7. 7Top, chill and slice
   Sprinkle the remaining chopped macadamia nuts over the passionfruit topping. Refrigerate the cheesecake for at least 6 hours until firm. Release the springform ring, then slice with a long knife dipped in hot water and wiped dry between cuts.
   Look for The top feels firm and the slices hold their shape cleanly.
   Tip Dip the knife in hot water between cuts for neat, clean slices.

The passionfruit syrup is glossy and fully dissolved, and the seeds are scattered bright across the pale surface. The chopped macadamia nuts sit evenly on top.

After at least six hours in the refrigerator, the cheesecake should feel firm at the centre and hold its shape when sliced. Check the top before serving to make sure the swirl is still glossy and the nuts are still crisp.

Common mistakes

The most common mistake is overmixing the batter after adding the eggs. Too much air trapped in the filling can cause the surface to crack or puff as the cheesecake chills. Keep the mixer on low speed once the eggs go in, and stop as soon as the batter is smooth.

Another frequent problem is uneven crust thickness, which makes the base look patchy and can cause the crumbs to crumble when sliced. Press the crumbs firmly and evenly up the sides. Adding the passionfruit swirl before the cheesecake is firm can also make the topping slide. Chill the base first, then drizzle the syrup over the top in a gentle pattern.

How to tell it’s done

The cheesecake is ready when the edges look set and the centre has only a slight wobble when the pan is gently shaken. The surface should feel dry to the touch, and the filling should look smooth and creamy.

After six hours or longer in the refrigerator, the cheesecake should feel firm when pressed lightly and hold clean slices with a hot, dry knife. Because the filling contains eggs, cook them through by baking the crust and filling as directed; the eggs set into a moist, tender texture that slices cleanly once fully chilled.

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