TIP: Cheesecake can be made a day ahead. Keep covered in the fridge. Decorate with passionfruit pulp, chocolate roses, and curls just before serving.
Ingredients
Method
Invert the base of a 22cm springform pan (base measures 21cm). Grease and line the base and side with baking paper.
Process biscuits and coconut in a food processor until finely crushed. Add butter. Process until combined. Press over the base of the prepared pan. Refrigerate while preparing filling.
To make the filling, place marshmallows and passionfruit in a large heatproof bowl. Microwave on high (100%) for about 1 minute, until the marshmallows are just melted. Whisk until smooth. Cool for 10 minutes.
Sprinkle gelatine over 2 tblsps cold water in a small heatproof jug. Sit jug in the same pan of simmering water. Stir until the gelatine is dissolved. Remove. Cool for 5 minutes.
Process for cream cheese and sugar in a food processor until smooth. Add marshmallow mixture, melted chocolate, and gelatine. Process until combined, stopping to scrape down the side of the processor bowl as necessary. Transfer to a large bowl. Gently whisk in whipped cream until combined. Pour over biscuit base. Cover. Refrigerate overnight.
Remove the side of the pan. Transfer the cheesecake to a serving plate. Decorate with passionfruit pulp, white chocolate roses and curls.
