WHITE CHOCOLATE AND PASSIONFRUIT CURD CHEESECAKE

SERVES 8 PREP 30 MINS COOK 1 HOUR

• 250g packet plain sweet biscuits

• 175g unsalted butter, melted

• ⅔ cup passionfruit curd FILLING

• 100g white chocolate, chopped

• 2 x 250g blocks cream cheese, chopped, at room temperature

• ½ cup caster sugar

• 3 free-range eggs, at room temperature

• 1 tblsp cornflour

• 300ml tub sour cream

1 Invert base of a 24cm round springform pan (base measuring 22cm). Grease and line base and side with baking paper.

2 Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press over base and up side of prepared pan. Place on an oven tray. Refrigerate.

3 To make filling, melt chocolate in a heatproof bowl sitting over a saucepan of simmering water. Cool.

4 Beat cream cheese and sugar in a large bowl of an electric mixer until smooth. Beat in eggs, one at a time, until combined. Beat in cornflour. Gradually beat in cooled chocolate. Fold in sour cream.

5 Spoon half the filling over biscuit base. Dollop half the curd over filling. Top with remaining filling. Dollop with remaining curd.

6 Cook in a slow oven (150˚C) for about 1 hour, or until just set. Turn off oven. Cool in oven with door ajar for 1 hour. Remove. Refrigerate for 6 hours, or overnight, until firm.

7 To serve, transfer to a serving plate. Decorate with white chocolate curls.