Passionfruit & Lemon Cheesecake

with white chocolate

Serves: 8
Prep: 15 minutes
Cooling time: 2 hours
Total: 2 hours 15 minutes

Method

  • 1 packet of plain biscuts

  • 100g melted butter

  • 300g spreadable cream cheese

  • 3/4 cup vanilla greek yoghurt

  • Barkers passionfruit & lemon dessert sauce

  • 100g white chocolate block

Ingredients

  1. Put the biscuts into a food processor & whiz until you've got really fine crumbs then mix in the melted butter

  2. Put the biscut base into a 23cm springform cake tin and press down with a spoon

  3. Clean the food processor and whiz the cream cheese, yoghurt & vanilla until mixed together

  4. Spread onto the biscut base then top with the passionfruit and lemon sauce

  5. Put in the fridge for 2 hours to set

  6. To make the white chocolate curls put the chocolate on a chopping board and with a large knife on an angle gently pull towards yourself & start piling on top of the cheesecake once it's set.

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