Mango and passionfruit cheesecake
This fruity dessert is bursting with fresh mango and tangy lime - a real show-stopper!
Note: + 5 mins cooling and 5 hours chilling time
- 200g gingernut biscuits or Arnott’s Butternut Snap Cookie biscuits
- 80g butter, melted
- 1 mango, stoned, peeled, chopped
- 1/4 cup (60ml) boiling water
- 3 tsp gelatine powder
- 750g cream cheese, softened
- 1 1/4 cup (300g) sour cream
- 3/4 cup (165g) caster sugar
- 1 lime, rind finely grated, juiced
- 1/3 cup (80ml) passionfruit pulp, strained
- Sliced mango, to serve
- Coles Pina Colada Flavoured Meringue Kisses, to serve
Grease a 20cm (base measurement) springform pan and line the base and side with baking paper, allowing the paper to extend 5cm above the side of the pan.
Process biscuits in a food processor until finely crushed. Add the butter and process until combined. Spoon into the prepared pan. Use a flat-bottomed glass to press biscuit mixture over the base. Place in the fridge for 30 mins to chill.
Place the chopped mango in a blender and blend until smooth.
Place the boiling water in a small heatproof bowl. Sprinkle over the gelatine. Stir until the gelatine dissolves. Set aside for 5 mins to cool.
Process cream cheese, sour cream and sugar in a clean food processor until smooth. Add the lime rind and lime juice. Beat until combined. Add the gelatine mixture. Beat until combined. Divide the cream cheese mixture evenly between 2 bowls. Add the mango puree to 1 portion. Stir to combine. Pour over the biscuit base in the pan. Chill for 30 mins.
Add 1/4 cup (60ml) of the passionfruit to the remaining cream cheese mixture. Stir to combine. Pour over the mango layer and smooth the surface. Place in the fridge for 4 hours or until set.
Transfer the cheesecake to a serving plate. Top with the mango slices and meringues. Drizzle with remaining passionfruit to serve.