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Baked mango and passionfruit cheesecake
Baked mango and passionfruit cheesecake
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Prep Time:
45 minutes
Cook Time:
120 minutes
Total Time:
165 minutes
Indulge in a tropical mango cheesecake, perfect for any time of year.
Ingredients:
  • 250g plain sweet biscuits (such as Arnott's Nice)
  • 35g desiccated coconut
  • 150g butter, melted
  • 500g cream cheese, at room temperature
  • 300g sour cream
  • 115g caster sugar
  • 3 eggs, whisked
  • 4 frozen mango cheeks, thawed, pureed (see note)
  • 5 passionfruit, pulp removed
Instructions:
  • Preheat your oven to 160°C. Grease a 22cm springform cake pan. Use a food processor to finely crush the biscuits. Transfer the crushed biscuits to a large bowl, add coconut and butter, and mix well to combine. Press the mixture evenly over the base and partially up the sides of the pan. Chill in the fridge until set.
  • Smoothly process the cream cheese in the food processor. Combine with sour cream, sugar, and eggs until creamy and well mixed. Transfer mixture to a large bowl.
  • Gently fold in the vibrant mango puree and exotic passionfruit until fully incorporated. Transfer the mixture onto the chilled crust, then place on a baking tray. Bake for 1 hour, followed by turning off the oven and slightly opening the door for an additional hour. Let it cool in the fridge overnight for optimal results.

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