I've been making a lot of cake lately.
Like a lot.
I've been feeling like my life is at a bit of a turning point and have returned to the safety of baking.
I started this blog 16 years ago, a stay at home mum sharing my baking journey, before creators, influencers and AI. Back when recipes were tested in real kitchens, photo's were taken because we actually made the food, and love really was the special ingredient.
Since then I've brought up 3 kids, divorced, run my own business, struggled in some areas and succeeded in others.
And throughout it all baking has been with me. Cakes for special events, muffins for snacks and cookies for always and forever.
Baking is my love language and creative outlet.
For a while, I struggled to make space for either of these things. Life get's busy and messy and somehow the years pass by in the blink of an eye.
But maybe that's why I've been baking so much lately. There's something super comforting about creating a new receipe and baking it from scratch.
It warms my soul, like a straight out of the oven cookie.
So let's talk about cake.
And specifically this ridiculously good cheesecake ganache, which is technically a passionfruit, white chocolate, cream cheese ganache.
Its texture is like eating plush, creamy clouds. The cream cheese takes the edge off the sweetness, while the acidity of the passionfruit cuts through the richness so it never feels heavy.
Is this the perfect ganache?
It definitely seemed so while I was eating it.
I've used it here to decorate the top of a pistachio basque cheesecake bar, along with a duo of tangy passionfruit and tart raspberry gels.
I know! Could it get any more perfect.
Probably 'cause being the perfect ganache you could easily use it on almost anything. Pipe it on cookies, swirl it on cupcakes, I've been thinking the texture and flavour would be amazing on a batch of fudge brownies. The possibilities are endless.
I've made a quick (under 2 minute) video showing the whole easy process on YouTube so you can't fail. Pop on over and watch me make it HERE.
One last thing I wouldn't recommend using baking chips as they are specifically made to not melt during cooking, I used Callebaut white chocolate callets for this dreamy creamy version but any good quality white chocolate will work.
Happy Baking
XX
Linda M
250g ( 8 + 3/4 oz) white chocolate
20g (3/4 oz) glucose
30g (1 + 1/8 oz) unsalted butter
60g (2 + 1/8 oz) cream cheese
60g (2 +1/8 oz) passionfruit strained
Place the finely chopped white chocolate into a heatproof bowl and set aside.
Place cream and glucose in a saucepan and bring to a simmer. Do not allow to boil (we don't want to overheat the chocolate and scorch it). Take off the heat and pour the cream evenly over the white chocolate and allow it to warm/melt the chocolate for 2-3 minutes.
Mix the chocolate and cream mixture until smooth and lump free. I often use a stick blender or a hand held whisk. If the chocolate is not melting, pop into the microwave for 30 seconds at medium heat and stir until the chocolate is melted completely.
Mix in butter, cream cheese and passionfruit until the mixture is smooth. I used my stick blender.
Pour the mixture into a shallow bowl, press cling wrap gently on the top of the ganache and place in the fridge.
Allow to cool for 4 hours or until set.
To pipe gently mix the ganache to loosen it a little. If it's a little bit hard to start the warmth of your hands will make it easier to pipe. I find it best to only pipe with small amounts at a time so it doesn't get too warm.
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Original photos and recipe from the Bubble and Sweet blog ©Linda McCubbin 2026. I love when people share my blog ideas and give credit. Please feel free to link back to my blog for non commercial purposes or contact me. Affiliate links and adds may earn me money, however all ideas and opinions are my own.
