Mango Cheesecake with passionfruit sauce
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.