Start by preheating the oven to 150 degrees Celsius. Then grease and line a baking tray with baking paper. Place the white chocolate on the lined tray. Pop in the oven and bake for 10 minutes. Remove from the oven, stir and bake for a further 15 minutes or until golden brown. Next grease a 24 centimetre round tart tin with a removable base. Line the base with baking paper. Place the biscuits and almond meal in the food processor and process until finely crushed.
Add the butter and process until smooth. Spoon the mixture into the prepared tin and use a straight-sided glass to spread and press the biscuit mixture evenly over the base and sides of the tin. Pop in the fridge for 30 minutes to chill. Meanwhile place the baked chocolate and cream in a saucepan over medium heat. Cook stirring for five minutes or until the chocolate melts and the mixture is smooth. Then place the sugar, cream cheese and lemon rind in a clean food processor and process until smooth.
Add the eggs, lemon juice and the chocolate mixture and process until combined. Pour the mixture over the biscuit base and pop in the oven and bake for 30 minutes or until just set. Turn the oven off and leave the cheesecake in the oven to cool with the door ajar and place in the fridge for one hour to chill. While the cheesecake is chilling, place the passionfruit and extra sugar in a saucepan over medium heat. Bring to the boil and cook for one to two minutes or until the sugar dissolves.
Then stir in the extra lemon juice and set aside to cool. Cut the cheeks of the mango off each side of the stone and use a large spoon to remove the flesh from the skin and cut into thin slices. Arrange the mango in a spiral pattern over the cheesecake then drizzle with the passion fruit mixture to finish. This stunning mango and white chocolate cheesecake tastes as good as it looks.
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Method
Step 1
Preheat oven to 150°C. Line a baking tray with baking paper. Place chocolate on the lined tray. Bake for 10 mins. Remove from the oven and spread chocolate into an even layer. Bake, stirring halfway through cooking, for a further 15 mins or until golden brown (chocolate will be chalky).
Step 2
Grease a 24cm (base measurement) round tart tin with removable base. Line the base with baking paper.
Step 3
Place biscuits and almond meal in a food processor and process until finely crushed. Add the butter and process until combined. Spoon the mixture into the prepared tin. Use a straight-sided glass to spread and press the biscuit mixture evenly over the base and side of the tin. Place in the fridge for 30 mins to chill.
Step 4
Meanwhile, place the chocolate and cream in a saucepan over medium heat. Cook, stirring, for 5 mins or until the chocolate melts and mixture is smooth.
Step 5
Place the sugar, cream cheese and lemon rind in a clean food processor and process until smooth. Add eggs, lemon juice and the chocolate mixture and process until combined. Pour over the biscuit base. Bake for 30-35 mins or until just set. Turn off the oven and leave cheesecake in the oven for 20 mins with the door ajar. Set aside to cool. Place in the fridge for 1 hour to chill.
Step 6
Meanwhile, place the passionfruit and extra sugar in a saucepan over medium heat. Bring to the boil and cook for 1-2 mins or until the sugar dissolves. Stir in the extra lemon juice and set aside to cool.
Step 7
Arrange the mango in a spiral pattern over the cheesecake. Drizzle with passion fruit mixture to serve.
Try this show-stopping mango cheesecake tart for your next get-together. It’s a sweet way to impress guests.
Method
Step 1
Preheat oven to 150°C. Line a baking tray with baking paper. Place chocolate on the lined tray. Bake for 10 mins. Remove from the oven and spread chocolate into an even layer. Bake, stirring halfway through cooking, for a further 15 mins or until golden brown (chocolate will be chalky).
Step 2
Grease a 24cm (base measurement) round tart tin with removable base. Line the base with baking paper.
Step 3
Place biscuits and almond meal in a food processor and process until finely crushed. Add the butter and process until combined. Spoon the mixture into the prepared tin. Use a straight-sided glass to spread and press the biscuit mixture evenly over the base and side of the tin. Place in the fridge for 30 mins to chill.
Step 4
Meanwhile, place the chocolate and cream in a saucepan over medium heat. Cook, stirring, for 5 mins or until the chocolate melts and mixture is smooth.
Step 5
Place the sugar, cream cheese and lemon rind in a clean food processor and process until smooth. Add eggs, lemon juice and the chocolate mixture and process until combined. Pour over the biscuit base. Bake for 30-35 mins or until just set. Turn off the oven and leave cheesecake in the oven for 20 mins with the door ajar. Set aside to cool. Place in the fridge for 1 hour to chill.
Step 6
Meanwhile, place the passionfruit and extra sugar in a saucepan over medium heat. Bring to the boil and cook for 1-2 mins or until the sugar dissolves. Stir in the extra lemon juice and set aside to cool.
Step 7
Arrange the mango in a spiral pattern over the cheesecake. Drizzle with passion fruit mixture to serve.
