Lindor white chocolate and passion fruit cheesecake - delicious. magazine

Name: Lindor white chocolate and passion fruit cheesecake - delicious. magazine
Ingredients: 180g digestive biscuits; 30g desiccated coconut; 50g butter, melted; 100g white chocolate, finely chopped or grated – we used a Lindt Lindor white bar; 3 x 180g packs full-fat cream cheese, at room temperature – we used Philadelphia; 100g caster sugar; 200ml double cream; 2 limes, zested; 10 white chocolate Lindor balls; 3 tbsp coconut flakes, toasted; For the passion fruit layer; 5 platinum-grade gelatine leaves; 200g passion fruit pulp (from 8-10 passion fruit), sieved, 1 tbsp seeds reserved; 3 tbsp caster sugar; You’ll also need; 20cm springform cake tin, base greased and lined

www.deliciousmagazine.co.uk

For a truly decadent festive dessert, top delicious white chocolate cheesecake with passion fruit, toasted coconut and white choc Lindor.

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Ingredients

180g digestive biscuits
30g desiccated coconut
50g butter, melted
100g white chocolate, finely chopped or grated – we used a Lindt Lindor white bar
3 x 180g packs full-fat cream cheese, at room temperature – we used Philadelphia
100g caster sugar
200ml double cream
2 limes, zested
10 white chocolate Lindor balls
3 tbsp coconut flakes, toasted
For the passion fruit layer
5 platinum-grade gelatine leaves
200g passion fruit pulp (from 8-10 passion fruit), sieved, 1 tbsp seeds reserved
3 tbsp caster sugar
You’ll also need
20cm springform cake tin, base greased and lined