2 cups (200 grams) of gluten free ginger nuts in crumbs
1/2 cup unsalted butter, melted
1/4 cup threaded coconut
500g cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
1/2 cup (200 grams) granulated white sugar
1 1/2 tablespoons gluten free flour (healtheries baking mix is what i use)
3 eggs, room temperature
3 tablesppons cream
1 tablespoon lemon zest
2 teaspoon pure vanilla extract
1/3 cup Passion fruit pulp / sryup
For Crust: In a medium sized bowl combine the crumbs, coconut, and melted butter. Pour into a square cake tin and refrigerate while you make the filling.
Add the eggs, one at a time, beating well (about 30 seconds) after each addition.Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated.
Remove the crust from the refrigerator and pour in the filling. Spoon passion fruit in swirls on the top of the filling and run a knife around to swirl.
Let cool completely before covering with plastic wrap. Refrigerate several hours,preferably overnight. Once the cheesecake has been refridgerated, cut into bite size squares and ENJOY
Optional: Make a white chocolate ganache to drizzle over the top!
250grams Whittakers White Chocolate, roughly chopped
To make the ganache put the white chocolate and cream in a glass bowl, place bowl over a pot of simmering water, stirring occasionally until the chocolate is melting and cream is hot (but not boiling).
Remove from the heat and stir to combine into a smooth consistency. Refrigerate to cool and thicken, this will take at least an hour or two so is best done ahead of time.
Beat the ganache with an electric mixer until it becomes pale and fluffy so that you can pipe it. Drizzle over cheesecake squares.