White Chocolate and Passionfruit Curd Cheesecake Pie
from Janelle Bloom's My Favourite Food for All Seasons
200g plain chocolate biscuits (like chocolate ripple)
100g butter, melted
100g white chocolate, chopped
375g cream cheese, softened
1/2 cup caster sugar
1 egg yolk
1 cup passionfruit curd (or you can use lemon curd)
Preheat the oven to 150 degrees C fan forced. lightly grease a 4cm x 20cm (base, 25cm (top) pie plate or dish.
Process the biscuits to fine crumbs. Add the butter and process until well combined. Press the crumb mixture evenly over the side and base of the pie plate. Refrigerate until ready to fill.
Melt the white chocolate in a small heat-proof, microwave-safe bowl, uncovered, in 1-minute bursts on Medium/50%, stirring every minute with a metal spoon until smooth.
Use an elective mixer to beat the cream cheese and sugar on low speed until smooth and creamy. Add the melted white chocolate and beat to incorporate. Add the egg then the yolk. Gently fold in the mascarpone.
Pour the filling over the chilled base and smooth the surface. Place on a tray and bake for 40 minutes. (The centre should still wobble). Turn the oven off, open the oven door slightly and allow the cheesecake to cool completely. Once cooled, refrigerate overnight.
Spread the passionfruit curd over the top of the pie. Cut into wedges with a warm knife.