Ingredients for 8 people

  • 300g Plain digestive or gingernut biscuits
  • 150g Unsalted butter – melted
  • 300g Double cream
  • 600g Cream cheese – at room temperature
  • 150g Icing sugar
  • 4 Fresh passion fruit – pulp of
  • 1 tbsp Runny honey
  • 1 tsp Vanilla essence
  • 3 Fresh passion fruit – pulp of (as topping)
  • 1 Whole passion fruit (cut in half for decoration)
  • 2 tbsp De Nigris Recipe Platinum Label Balsamic Vinegar

For the recipe

Butter a 23cm loose bottomed tin, making sure to grease the sides generously.
Blitz biscuits to a fine crumb in food processor, then place in a bowl with melted butter. Place in the tin and press down with the hands to create an even layer. Chill in the fridge for at least an hour.
While base is chilling, whip cream until it forms soft peaks. Then beat the cream cheese and the double cream together. Mix in the icing sugar, (if the mix is too loose you can whip it more until it thickens). Add the pulp of four passion fruit, then mix in the honey and the vanilla essence until well combined. Pour the mix onto the chilled biscuit crumb layer and flatten the top with a spatula or wooden spoon. Tap the tin gently it on the table to help to level contents. Set in fridge overnight.
Once ready to serve, remove side of tin and garnish the top of the cheesecake with the pulp of three passion fruit. Finish with a generous drizzle of De Nigris Platinum Label Balsamic Vinegar  and garnish with passion fruit halves.
It is recommended to serve the cheesecake at room temperature, taking it out of the fridge about 30 minutes before serving it.

Cooking with Chef Giovanni