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Mango and passionfruit cheesecake recipe
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Indulge in a luscious mango and passionfruit cheesecake, perfect for the season with fresh, juicy mangoes.
Ingredients:
  • 200g gingernut biscuits or Arnott’s Butternut Snap Cookie biscuits
  • 80g butter, melted
  • 1 mango, stoned, peeled, chopped
  • 60ml water
  • 9.00 gm gelatine powder
  • 750g cream cheese, softened
  • 300g sour cream
  • 165g caster sugar
  • 1 lime, rind finely grated, juiced
  • 80ml passionfruit
  • Sliced mango, to serve
  • Coles Pina Colada Flavoured Meringue Kisses*, to serve
Instructions:
  • Prepare a 20cm (base measurement) springform pan by greasing it and lining both the base and sides with baking paper, ensuring the paper extends 5cm above the side of the pan.
  • Pulse biscuits in a food processor until finely crushed. Blend in the butter until mixed. Transfer to the pan and press the mixture firmly with a flat-bottomed glass. Chill in the fridge for 30 minutes before proceeding.
  • Puree the diced mango in a blender until silky smooth.
  • Transfer the boiling water to a small heatproof bowl. Sprinkle the gelatine over the water and stir until fully dissolved. Allow the mixture to cool for 5 minutes before using.
  • In a clean food processor, blend cream cheese, sour cream, and sugar until smooth. Mix in lime rind and lime juice until combined. Add the gelatine mixture and blend until smooth. Divide the mixture into 2 bowls. Mix mango puree into one portion until combined. Pour over the biscuit base in the pan and refrigerate for 30 minutes.
  • Stir in ¼ cup (60ml) of the passionfruit into the remaining cream cheese mixture until blended. Pour over the mango layer, smooth the surface, and refrigerate for 4 hours or until set.
  • Place the cheesecake on a serving plate, arrange mango slices and meringues on top, then drizzle with the remaining passionfruit before serving.

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