White chocolate cheesecake

Last updated 10:58 27/09/2012
Meredith Dyer

White chocolate cheesecake with poached tamarillo, dark chocolate soil and passionfruit cream. Wow.

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This mighty cheesecake combines all your favourite things.

White chocolate cheesecake, poached tamarillo, dark chocolate soil and passionfruit cream

Ingredients (serves 6)
2 Tbsp powdered gelatine
1 Tbsp water
150ml milk
300ml cream
20g sugar
100g white chocolate, chopped
100g cream cheese

Poached tamarillo
1 tamarillo, peeled and chopped
200ml medium riesling
20g caster sugar
1 vanilla pod 

Dark chocolate soil
50g sugar
60g almond flour
40g all-purpose flour
25g cocoa
60g butter, melted
Combine and bake at 150˚C for 20 to 25 minutes, or until dried out.

Passionfruit cream
1 tsp passionfruit curd (Barkers makes a version)
100ml cream
¼ tsp icing sugar
Combine all ingredients and whisk.

To prepare the cheesecake: Sprinkle gelatine over water and leave to swell. Place milk, cream and sugar in a saucepan and bring to a simmer. Mix to dissolve sugar. Let stand for two minutes, and then add chocolate, cream cheese and gelatine. Mix until dissolved. Pour into six silicone moulds and set in refrigerator for four to five hours, or overnight.
To prepare tamarillo: Place riesling, sugar and vanilla pod in a saucepan and bring to a simmer. Add tamarillo and poach until tender (four to five minutes).

To serve
Place two tablespoons of crumb on plate, add cheesecake, then tamarillo and top with passionfruit cream.

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