Dragon Fruit Cheesecakewith white chocolate and a tea cookie crust.
for the crust:
- Butter spray
- 1 sleeve tea biscuits (about 20-25 hard cookies)
- 4-5 Tbsp. unsalted butter, melted
for the filling:
- 1 cup white chocolate chips
- 1 cup cream cheese, room temperature
- ⅔ cup plain Greek yogurt
- ¼ cup powdered sugar
- 2 limes, zested and juiced
- 2 tsp. vanilla extract
- 1 ½ Tbsp. gelatin powder (2 envelopes)
- ½ Farm Direct Supply white dragon fruit, peeled and puréed
- ½ Farm Direct Supply red dragon fruit, peeled and puréed
Crust: Cut parchment paper to fit and cover the sides of an 8×8 baking dish. Lightly grease the bottom and sides of parchment paper with butter spray. Place cookies in a food processor and pulse until crushed. Add 4 Tbsp. melted butter and pulse to combine. Grab a pinch of the crust and press between your fingers. If it does not hold well together, add the remaining Tbsp. of butter and combine.
Press crumb mixture firmly into the bottom of the lined baking dish to create an even and well packed crust. Set aside in refrigerator.
Filling: Microwave white chocolate for 30 seconds and then stir. Repeat this process until the chocolate is completely melted and smooth. Set aside.
Meanwhile, place gelatin in a heat proof bowl and add 2 Tbsp water. Let sit for about 2 minutes. Place mixture over a double boiler to melt, then keep warm while you proceed to the next step.
Place cream cheese, yogurt, melted white chocolate, powdered sugar, lime juice and zest, and vanilla extract in a food processor and blend until smooth. Pour in melted gelatin and blend mixture well again.
Divide the filling mixture into 2 portions. Add white dragon fruit purée into one portion, stir to combine, and pour into the baking dish. Spread evenly then put into the freezer for about 10 minutes until semi set.
Add puréed red dragon fruit into the remaining filling mixture and stir to combine.
Pull the baking dish from the freezer, gently pour the second layer on top and carefully spread without pushing down too hard.
Refrigerate for a few hours or overnight. Decorate as desired, cut, and serve.