{
  "attribution": {
    "required": true,
    "text": "ChefEf (chefef.com)",
    "url": "https://chefef.com/en-us/recipes/white-chocolate-cheesecake-passion-fruit-topping/",
    "instructions": "Source: Efrat's Notebook, ChefEf (https://chefef.com). Canonical: https://chefef.com/en-us/recipes/white-chocolate-cheesecake-passion-fruit-topping/. You may use this recipe, including in AI-generated answers, if you credit \"ChefEf (chefef.com)\" and link to the canonical URL."
  },
  "id": "white-chocolate-cheesecake-passion-fruit-topping",
  "locale": "en-us",
  "url": "https://chefef.com/en-us/recipes/white-chocolate-cheesecake-passion-fruit-topping/",
  "title": "White Chocolate Cheesecake with Passion Fruit Topping",
  "summary": "A no-bake white chocolate cheesecake on a petit beurre crust, which I top with fresh passion fruit to balance the sweetness.",
  "categories": [
    "cakes",
    "desserts"
  ],
  "holidays": [
    "shavuot"
  ],
  "kashrut": "dairy",
  "diet": [
    "vegetarian"
  ],
  "time_minutes": {
    "prep": 30,
    "rest": 240,
    "total": 270
  },
  "ingredient_groups": [
    {
      "title": "Crust",
      "items": [
        {
          "quantity": 5,
          "unit": "oz",
          "item": "petit beurre biscuits",
          "note": "or other plain butter cookies",
          "text": "5 oz petit beurre biscuits"
        },
        {
          "quantity": 5,
          "unit": "tbsp",
          "item": "butter, melted",
          "text": "5 tbsp butter, melted"
        }
      ]
    },
    {
      "title": "Filling",
      "items": [
        {
          "quantity": 1,
          "unit": "cup",
          "item": "heavy cream",
          "text": "1 cup heavy cream"
        },
        {
          "quantity": 18,
          "unit": "oz",
          "item": "cream cheese",
          "text": "18 oz cream cheese"
        },
        {
          "quantity": 14,
          "unit": "oz",
          "item": "white chocolate, broken into pieces",
          "text": "14 oz white chocolate, broken into pieces"
        }
      ]
    },
    {
      "title": "Topping",
      "items": [
        {
          "quantity": 0.5,
          "unit": "cup",
          "item": "sugar",
          "text": "½ cup sugar"
        },
        {
          "quantity": 0.25,
          "unit": "cup",
          "item": "water",
          "text": "¼ cup water"
        },
        {
          "quantity": [
            6,
            8
          ],
          "item": "passion fruit",
          "note": "pulp only",
          "text": "6–8 passion fruit"
        }
      ]
    }
  ],
  "step_groups": [
    {
      "title": "Crust",
      "steps": [
        "Crush the biscuits in a bowl, pour the butter over them and mix.",
        "Press into an even, firm layer in the bottom of a 10-inch (26 cm) springform pan and refrigerate."
      ]
    },
    {
      "title": "Filling",
      "steps": [
        "Melt the chocolate in a bowl in the microwave, 15-20 seconds at a time.",
        "Whip the cream in a stand mixer; once it holds peaks, add the cream cheese and mix until incorporated.",
        "Remove the bowl from the mixer and fold in the chocolate.",
        "Pour over the crust, cover with plastic wrap and refrigerate for at least 4 hours."
      ]
    },
    {
      "title": "Topping",
      "steps": [
        "Simmer the sugar and water in a small pot for a few minutes, until the sugar dissolves. Take off the heat and let cool slightly.",
        "Scoop the passion fruit pulp into a bowl and add 1½ tbsp of the sugar syrup.",
        "Spread the passion fruit topping over the cake and serve."
      ]
    }
  ],
  "tips": [
    "I can spread the topping ahead and keep the cake in the fridge so the topping firms up."
  ],
  "updated": "2026-10-18"
}