Mango Cheesecake

Christmas lunch means awesome desserts. This Mango Cheesecake makes the list because its fresh and uses the amazing mangoes that are in season in Australia at Christmas time.

Because its a layered dessert there’s a little bit of preparation involved but its really worth it. The recipe is not difficult it just has a few steps to follow. Keep in mind that you need to start this recipe the day before you require it. It has to set overnight.

You can prepare this dessert two days ahead of time and store covered in the refrigerator. If you are keeping it for a few days don’t top with fruit or sauce until you are serving it.

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Mango Cheesecake with passionfruit sauce

Prep Time40 minutes mins

Refrigeration time1 day d

Equipment

• Stand or hand mixer

Ingredients

• 250 gram packet of butternut snap biscuits
• 100 grams butter, melted
• 3 tsp gelatine powder
• 500 grams cream cheese, at room temperature
• 1/3 cup caster sugar
• 300 ml pure cream
• 1 mango sliced for serving

Mango Jelly

• 2 tsp gelatin powder
• 1 mango, peeled and flesh removed
• 1/4 cup caster sugar
• 2 tsp lemon juice

Passionfruit Sauce

• 1 cup caster sugar
• 1 tbsp glucose syrup
• 1.5 170g cans of passionfruit pulp

Instructions

Mango Jelly

• Whisk gelatine with 2 tablespoons cold water in a microwave safe container. Stand for 5 minutes.
• Process mango, sugar and lemon juice in a food processor until smooth. Transfer to a bowl.
• Microwave gelatine on high for 35 seconds to dissolve, then stir into mango mixture. Refrigerate for 30 minutes or until mixture starts to set.

Cheesecake Base

• Line a large loaf tin with baking paper.
• Process cookies in a food processor until fine crumbs. Add butter and process to combine.
• Press mixture into base of loaf tin. Refrigerate until ready.

Cheesecake

• Whisk gelatine with tablespoons cold water in a small microwave bowl. Stand for 5 minutes.
• Microwave on high for 35 seconds, stir and put aside to cool.
• Process cream cheese and sugar in a food processor until smooth. Gradually add cream and gelatine and process until thickened.
• Transfer half the mixture to the loaf tin over the biscuit base and smooth the top.
• Carefully spoon mango jelly over the cream cheese mixture. Place in refrigerator for 20 minutes.
• Top carefully with remaining cream cheese mixture and smooth top. Refrigerate overnight

Passionfruit sauce

• Place all ingredients in a small saucepan. Bring to the boil and simmer for 5 minutes. If not serving straight away put in sterilised glass jar and seal until required.
• To serve top the cheesecake with slices of mango and drizzle with passionfruit sauce. Alternatively you can serve the sauce separately in a jug so that guests can serve themselves.

This mango cheesecake is very versatile. You can actually freeze it and serve as an ice cream cake. It will freeze firm so take it out of the freezer about 20 minutes before serving. This is so you can cut it easier. You can then top with the fresh mango and passionfruit sauce. If you want to make it ahead of time but serve as a cheesecake you will need to defrost for approximately 35-40 minutes before serving. Either way this cheesecake is so good!!!

One of the best things about this recipe is the way it looks. It’s beautiful when topped with the fresh mango that you can use it for a very special occasion or dinner party. However, its also just as perfect for a casual BBQ. NOTE that the passionfruit sauce is pretty sweet so don’t put too much on the dessert when serving. Add just enough to make it look beautiful, allow people to add as much as they want.

If you’re looking for some more Christmas recipes have a look at my easy Christmas Ham recipe or this delicious cherry sauce.