Instructions

MAKE THE PASSION FRUIT JAM:
1. Cut 12 passion fruits in half and scoop pulp into a fine-mesh sieve over a bowl.
2. Press to extract juice, reserving seeds separately.
3. In a small saucepan, combine passion fruit juice, lime juice, lime zest, sugar, and cornstarch.
4. Cook over medium heat, stirring constantly, until thickened and jammy, about 5-7 minutes.
5. Stir in some reserved passion fruit seeds for texture.
6. Let cool completely.

MAKE THE WHITE CHOCOLATE GANACHE (FOR MARBLE):
7. Place chopped white chocolate in a heatproof bowl.
8. Heat 1/2 cup heavy cream until just simmering.
9. Pour hot cream over chocolate and let sit 1 minute.
10. Stir until smooth and completely melted.
11. Let cool to room temperature but not solidify.

MAKE THE BASE CHEESECAKE BATTER:
12. Preheat oven to 400°F. Line a 9-inch springform pan with parchment paper, allowing it to come up and over sides with wrinkles.
13. In a large bowl, beat cream cheese and sugar until smooth and fluffy, about 4 minutes.
14. Add eggs one at a time, beating well after each addition.
15. Add heavy cream, flour, salt, and vanilla. Beat until completely smooth.

CREATE THE MARBLE:
16. Divide cheesecake batter in half into two bowls.
17. To one half, fold in the cooled passion fruit jam mixture thoroughly.
18. To the other half, fold in the cooled white chocolate ganache thoroughly.
19. Pour both batters alternately into the prepared pan, creating layers.
20. Use a knife or skewer to swirl the batters together, creating a marbled effect. Don't over-swirl.

BAKE:
21. Bake at 400°F for 50-55 minutes until top is deeply caramelized and nearly burnt in spots.
22. The cheesecake will puff dramatically and the center should still jiggle.
23. Remove from oven and let cool completely in pan. Center will sink as it cools.
24. Refrigerate at least 4 hours or overnight.

MAKE THE PASSION FRUIT CURD:
25. Cut 6 passion fruits in half and extract pulp. Strain to get juice.
26. In a heatproof bowl, whisk together passion fruit juice, sugar, and eggs.
27. Set bowl over simmering water and cook, whisking constantly, until thick, about 8-10 minutes.
28. Remove from heat and whisk in butter until smooth.
29. Strain and cool completely.

MAKE THE STABLE WHIPPED WHITE CHOCOLATE GANACHE:
30. Place chopped white chocolate in a heatproof bowl.
31. Heat 1/2 cup heavy cream until just simmering and pour over chocolate.
32. Stir until smooth and completely melted.
33. Let cool to room temperature, then refrigerate for 1-2 hours until firm but not solid.
34. In a separate bowl, whip remaining 1 cup cold heavy cream with powdered sugar to soft peaks.
35. Beat the chilled white chocolate mixture until smooth and creamy.
36. Gently fold whipped cream into white chocolate mixture until combined.
37. Transfer to piping bag fitted with star tip.

MAKE THE TEMPERED WHITE CHOCOLATE SHELLS:
38. Temper white chocolate using the seeding method (melt 9 oz to 110°F, add remaining 3 oz, stir to 82-84°F).
39. Add purple food coloring if desired.
40. Using a spoon or brush, coat the inside of small silicone molds or mini muffin tins with tempered chocolate.
41. Let set, then apply a second coat for strength.
42. Refrigerate until completely set, then carefully unmold.
43. Fill shells with some of the whipped ganache just before serving.

FRY THE SAGE LEAVES:
44. Heat about 1/2 inch of neutral oil in a small pan to 350°F.
45. Carefully fry sage leaves for just a few seconds until crispy but still green.
46. Drain on paper towels and dust lightly with powdered sugar.

ASSEMBLE:
47. Remove cheesecake from pan and peel away parchment.
48. Spread or pipe passion fruit curd over the top of the cooled cheesecake.
49. Pipe zigzag patterns of whipped white chocolate ganache over the curd.
50. Fill the tempered white chocolate shells with remaining ganache and place on top.
51. Arrange crispy sage leaves as garnish.