afternoon tea

white chocolate cheesecake

100 g (3V2 oz) plain sweet biscuits
50 9 (13/4 oz) butter, melted
250 ml (1 cup) cream
250 g (9 oz) cream cheese
250 g (9 oz) mascarpone cheese
125 g (V2 cup) caster (superfine) sugar
500 g (1 lb 2 oz) white chocolate, melted
to serve

passionfruit pulp

Process the biscuits in a food processor until they look like breadcrumbs. Add the melted
butter, process briefly, then tip the mixture into a 20 cm (8 inch) springform tin lined with a disc
of baking paper. Press the biscuit mixture firmly into the base of the tin, then put the tin in the
fridge until you need it.

Using electric beaters, whisk the cream, cream cheese, mascarpone, sugar and chocolate
together until smooth. Pour this mixture onto the biscuit base and put the cheesecake back
into the fridge for at least 3 hours or overnight. Serve drizzled with passionfruit pulp and cut
into wedges. Serves 8

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