This is a foolproof cheesecake recipe that delivers luxurious results. The white chocolate gives it a velvety texture, while the passion fruit adds some zing. Try it with ginger biscuits for spice.
Put the biscuits into a freezer bag, lay the bag on a tea towel, and bash it with a rolling pin until you are left with fine crumbs.
Melt the butter over a low heat. Mix the melted butter with the biscuit crumbs and press into a loose-bottomed tin. Place in the fridge to firm a little.
Lightly whip the double cream and the cream cheese in separate bowls.
Melt the white chocolate in the microwave or in a bowl on top of a pan of boiling water. Mix the melted chocolate with the cream cheese. Fold in the double cream and one tablespoon of icing sugar.
Smooth the cream mixture on top of the biscuit base and allow to set in the fridge.
Mix the passion fruit pulp with the remaining icing sugar, the lemon juice and the zest. Transfer to a jug and pour onto each slice of cheesecake before serving.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.