- Oreo biscuits 2 x 154g packs
- unsalted butter 50g, melted, plus extra for the tin
- caster sugar 150g
- passion fruits 12, halved, seeds and pulp scraped out
- unsalted butter a knob
- 70% dark chocolate 200g
- full-fat soft cheese 650g
- icing sugar 70g, sifted
- dark cocoa powder 30g
Lightly butter and line the base and sides of a 20cm springform cake tin with baking paper. Put the Oreo biscuits into a food processor and whizz to crumbs, then add the melted butter and pulse again briefly. Tip into the tin, spread out and press down firmly to make an even layered base. Put into the fridge to set.
For the passion fruit coulis, put the sugar and passion fruit seeds and pulp into a small pan with the butter. Cook over a low-medium heat for 8-10 minutes or until the sugar has melted and the sauce has thickened. Sift the coulis into a separate bowl and leave to cool. Discard the seeds.
For the filling, gently melt the chocolate in a heatproof bowl set over (but not touching) a pan of simmering water (or in 10-second blasts in the microwave), then set aside to cool a little.
Beat the soft cheese for a minute until smooth, add the icing sugar and cocoa powder, and beat again. Stir in the melted chocolate and ½ the passion fruit coulis until just incorporated.
Spoon the filling on top of the biscuit base and spread until you get an even, smooth layer. Put the cheesecake into the fridge and leave to set for at least 4 hours, preferably overnight.
Pour the remaining coulis into a jug, cover and keep at room temperature.
Once the cheesecake has completely set, take it out of the fridge, remove from the tin and cut into slices. Serve with the coulis drizzled over.
- kcals 575
- fat 35.6g
- saturates 20.1g
- carbs 53.1g
- sugars 42.6g
- fibre 5.7g
- protein 7.8g
- salt 0.8g