Passionfruit and White Chocolate Cheesecake!
300g SPAR Shortbread Biscuits, crushed
125g SPAR Butter, melted
2 x 80g bars of white chocolate
1 x 10g sachet of gelatine
125ml SPAR Full Cream Milk
2 x 250g tubs SPAR Medium Fat Cream Cheese Plain, softened
1 x 385g can SPAR Sweetened Condensed Milk
250ml SPAR Cream
Pulp from 6 SPAR Freshline Passion Fruits (to give 3/4 cup)
125g SPAR Castor Sugar
Grease a 23cm spring form cake pan. Combine biscuits and butter, then press into base of the pan. Chill for 30 minutes.
Meanwhile, melt the chocolate in the microwave or place chocolate in a bowl over a pan of simmering water (don’t let the bowl touch the water), stirring until smooth. Cool to room temperature.
Heat milk in a pan over medium-high heat until just below boiling point, then remove from the heat and add the gelatine. Stir until dissolved. Set aside.
Whip cream cheese, condensed milk and milk mixture until smooth. Add chocolate whipping to combine. Whip the cream, then fold into chocolate mixture. Pour over biscuit base. Chill for 6 hours or overnight.
Meanwhile, place sugar and 100ml cold water in a pan over low heat, stirring to dissolve sugar. Increase heat to medium-low and cook, swirling the pan occasionally and brushing down the sides with a damp pastry brush, for 5-6 minutes until golden caramel in colour.
Add passionfruit pulp and 60ml water (be careful as it may spit), reduce heat to low and stir until smooth. Serve drizzled over the cheesecake.