Passion Fruit & White Chocolate Cheesecake

1.Preheat your oven to 160°C (320°F).

2.In a mixing bowl, combine the crushed digestive biscuits with the melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let it cool.

3.In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth and creamy. Make sure there are no lumps.

4.Add the melted white chocolate to the cream cheese mixture and mix until fully incorporated.

5.In a separate bowl, whisk together the sour cream, eggs, passion fruit pulp, vanilla extract, lime zest, lime juice, and a pinch of salt until well combined.

6.Gradually add the sour cream mixture to the cream cheese mixture, mixing gently until smooth and well combined. Be careful not to overmix.

7.Pour the cheesecake filling over the cooled biscuit crust in the springform pan, smoothing the top with a spatula.

8.Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

9.Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight, to set completely.

10.Before serving, you can garnish the cheesecake with additional passion fruit pulp or white chocolate shavings if desired.