Make the Filling:
Melt the white chocolate and let it cool slightly.
In a mixing bowl, beat the cream cheese and powdered sugar until smooth.
Gradually add the melted white chocolate and mix until fully incorporated.
Fold in the heavy cream and passion fruit pulp gently to maintain a fluffy texture.
Assemble the Cheesecake:
Pour the filling over the chilled crust, spreading it evenly.
Cover and refrigerate for at least 6 hours or overnight to set.
Add the Topping:
Scoop out the pulp from 3 passion fruits and mix with sugar (if desired).
Spread the passion fruit topping over the cheesecake before serving.
Serving and Storage Tips
Serve chilled for the best flavor and texture.
Garnish with fresh mint leaves or white chocolate shavings for an elegant touch.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Variations
Berry Twist: Replace the passion fruit with raspberries or strawberries for a fruity twist.
Dark Chocolate Swap: Use dark chocolate instead of white chocolate for a richer flavor.
Gluten-Free Option: Use gluten-free biscuits for the crust to accommodate dietary preferences.
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