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No-bake white chocolate cheesecake with passion fruit

No-bake white chocolate cheesecake with passion fruit

Name: No-bake white chocolate cheesecake with passion fruit
Prep time: 45 min
Total time: 45 min
Ingredients: 200 g graham cracker crumbs, approx. 12-14 whole biscuits; 65 g brown sugar; 115 g unsalted butter; 200 g BAM white chocolate; 300 g room temperature mascarpone cheese; 300 ml heavy cream; 1 teaspoon lemon juice; 1 teaspoon BAM vanilla paste; BAM Passion fruit topping; 3 sheets of gelatine

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Preparation time: 45 min
Difficulty:
Number of ingredients: 10

no-bake white chocolate cheesecake with passion fruit

Passion fruit is a highly aromatic fruit with a pleasantly sour taste, perfect for desserts with a delicate and sweet texture, such as panna cotta or the increasingly popular no-bake cheesecake. It goes perfectly with desserts prepared with BAM Drops of white chocolate, as it balances their sweetness.

Preparing a no-bake cheesecake is much easier than preparing a cheesecake that needs to be baked before serving. No eggs are used and with no baking, there is almost no margin for error. When making a traditional cheesecake, the eggs can be overcooked, undercooked or overbaked, causing the cheesecake to crack.

You can also use BAM Cheesecake Mix to make a fluffy white chocolate cheesecake. If you want to make a no-bake cheesecake with our mix, follow the instructions on the back of the product. However, you can also find the instructions on our website next to the product under the "Instructions" tab.

BAM tip: For the cookie base, use graham crackers (whole wheat butter cookies), butter and brown sugar. This will give you a heavy, crunchy and firm cookie base even without baking! We recommend using brown sugar because the moisture in the brown sugar will help the cookie base firm up.

If you use BAM Raspberry Topping for the no-bake cheesecake, the sweet treat turns into a light and creamy refreshment. You can find the recipe for raspberry cheesecake here.

For a combination of cream cheese and fluffy soufflé, prepare Japanese cheesecake according to the recipe you can find here.

You can also substitute passion fruit or raspberries for blueberries and make a cheesecake with blueberries. You can find the recipe here.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

200 g graham cracker crumbs, approx. 12-14 whole biscuits
65 g brown sugar
115 g unsalted butter

for the cheesecake:

200 g BAM white chocolate
300 g room temperature mascarpone cheese
300 ml heavy cream
1 teaspoon lemon juice
1 teaspoon BAM vanilla paste

for the passion fruit sauce:

BAM Passion fruit topping
3 sheets of gelatine

Nutrition / serving

Energy Value	2293 kJ / 548 kcal
Fats	37,8 g
of which saturated fat	22,9 g
Carbohydrates	46,3 g
of which sugars	35,2 g
Dietary Fiber	1,1 g
Proteins	6,5 g
Salt	0,3 g

Instructions:

Pour melted butter over the crushed cookies. Mix everything well and then transfer the cookie mixture into the baking pan. Press the mixture into the bottom of the baking pan with a fork and set aside to cool. In the meantime, prepare the white chocolate filling.

for the cheesecake:

Melt the BAM white chocolate drops over a water bath. Make sure that the bowl with white chocolate does not touch the boiling water. Allow to cool. Mix the mascarpone in a bowl until the mixture is smooth and free of lumps. Slowly add the melted white chocolate. Whip the whipped cream and gently mix it into the mixture of mascarpone and melted white chocolate. Add the lemon juice and BAM vanilla paste. Spread the mixture evenly over the cookie base and set aside to cool. Prepare the passion fruit topping.

passion fruit topping:

Soak the gelatin sheets in cold water according to the manufacturer's instructions. Place the BAM Passion Fruit Topping in a saucepan and heat slightly. Add the soaked gelatine and mix well. When the mixture has cooled a bit, pour it over the no-bake cheesecake. Refrigerate the cheesecake for at least 6 hours, preferably overnight.