White chocolate cheesecake with passion fruit and lime

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves
Serves 8

Dietary
Vegetarian

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the base

100g/3½oz hazelnuts, toasted
250g/9oz Biscoff biscuits
125g/4½oz salted butter, melted
30g/1oz dark brown sugar (or to taste)

For the white chocolate cream

150g/5½oz white chocolate, broken into small pieces
1 vanilla pod, split and seeds scraped and pod thinly sliced and reserved for garnish
200ml/7fl oz double cream
200ml/7fl oz mascarpone

For the passion fruit and lime sauce

6 ripe passion fruit, halved and pulp removed
1 lime, juice only

To garnish

1 lime, segmented

Method

To make the base, put two-thirds of the hazelnuts in a food processor with the biscuits and blitz to a fine crumb. Mix with the butter and sugar until combined, then set aside.
To make the white chocolate cream, melt the chocolate in a bowl placed over a saucepan of gently boiling water, making sure the bowl does not touch the water. Whisk the vanilla seeds, cream and mascarpone together in a large bowl. Whisk in the melted chocolate until smooth. Set aside.
To make the passion fruit and lime sauce, mix the passion fruit pulp and lime juice together in a bowl.
To serve, spread the biscuit base over a serving dish. Spoon scoops of the white chocolate cream into quenelles over the top, then make dips in the tops of the quenelles and spoon over the passion fruit sauce. Garnish with the remaining hazelnuts, lime segments and a thin slice of the vanilla pod.