Hi everyone! It’s Rachel and this month I’m sharing a super simple, but impressive White Chocolate and Passionfruit Cheesecake. This recipe was inspired by my recent trip to the Sunshine Coast in Queensland (on the East Coast of Australia) a couple of weeks ago with my family. We stayed right on Marcoola Beach and enjoyed a week that felt much like summer. The sun in the Northern parts of Australia rises and sets quite differently to how it does in Melbourne, and it would poke its rays above the horizon just a little after 5.30am. I am usually not a morning person, but the lure of golden rays dancing over the breaking waves at dusk was just too enticing. Every morning I strolled down to the beach with my camera in hand and soaked up the sun as it shone on my face. I watched the surfers catch a break or two before they headed to work, fisherman trying their luck knee deep in the surf and others just simply there to enjoy the sound of the ocean.
This recipe was inspired by that and I’d like to show you how to make it. But first, for the passionfruit topping, you can either use fresh passionfruit, (maybe you even have some growing in your garden?), or you can opt for the quick and dirty passionfruit pulp with syrup in a can. The tinned variety will spread easier onto the top of the cake, however a little bit of orange juice added to fresh pulp should help break it up a little. A thin layer will look more appealing for serving. Continue Reading…