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author photo
Jon Watts
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Prep 1 hour
Total 1 hour
Serves
US | Metric
Ingredients
  • 200 g Custard creams
  • 100 g Unsalted butter
  • 2 tbsps Soft brown sugar
  • 432 g Tin of mango slices
  • 340 g Cream cheese
  • 150 g Golden caster sugar
  • 200 g White chocolate
  • 200 ml Double cream
  • 2 Passionfruit
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Mango + Passionfruit Cheesecake
Mango + Passionfruit Cheesecake Mango + Passionfruit Cheesecake

It's like a Solero in Cheesecake form

  1. Smash up the biscuits, either using a food processor, or you can put them in a freezer bag and smash with a rolling pin.
  2. Melt the butter and soft brown sugar in pan over a medium heat.
  3. Pour the butter into the smashed up biscuits and mix together.
  4. Press into the bottom of your dish, then place in the fridge for 30 minutes while you get the cheesecake mix ready.
  5. Drain the mango and blitz in a food processor. Alternatively mash it with a fork.
  6. Beat the cream cheese and the golden caster sugar with a whisk.
  7. Pour almost all of the mango pureé into the cheese mix. Leave some back for the topping. Fold it in.
  8. Melt the chocolate in a heatproof bowl over a pan of simmering water, then set aside to cool.
  9. In a separate bowl whip the double cream to stiff peaks, then fold the cream through the mango/cheese mix.
  10. Then add the white chocolate and beat together.
  11. Pour the cheesecake mix into the tin, make sure to spread it around evenly, ensure there are no air gaps left underneath.
  12. Spoon the remaining mango pureé over the top in random dots. Then use a for to trail it around to give it a cool pattern.
  13. Spoon over some passionfruit seeds. Then place in the fridge to set for about six hours.
author photo

Jon Watts

As a youngster, I hit rock bottom and landed myself in a young offenders. I managed to turn my life around, became the first person to earn a Gold D of E Award behind bars and through this found my passion in cooking. I was taken on by Jamie Oliver, eventually started my own business and now find myself catering for royals and celebs. I use my love for food to spread joy and help others find purpose and change their lives. I mentor youngsters who have been in trouble with the law and regularly go back into prisons to share my experiences. I find myself being in a very fortunate position where I am able to do something I really love AND get paid for it!

More from Jon
Mango + Passionfruit Cheesecake
Mango + Passionfruit Cheesecake Mango + Passionfruit Cheesecake
author photo
Jon Watts

It's like a Solero in Cheesecake form

Prep 1 hour
Total 1 hour
Serves
US | Metric
favorite
print
rate
Ingredients
  • 200 g Custard creams
  • 100 g Unsalted butter
  • 2 tbsps Soft brown sugar
  • 432 g Tin of mango slices
  • 340 g Cream cheese
  • 150 g Golden caster sugar
  • 200 g White chocolate
  • 200 ml Double cream
  • 2 Passionfruit
  1. Smash up the biscuits, either using a food processor, or you can put them in a freezer bag and smash with a rolling pin.
  2. Melt the butter and soft brown sugar in pan over a medium heat.
  3. Pour the butter into the smashed up biscuits and mix together.
  4. Press into the bottom of your dish, then place in the fridge for 30 minutes while you get the cheesecake mix ready.
  5. Drain the mango and blitz in a food processor. Alternatively mash it with a fork.
  6. Beat the cream cheese and the golden caster sugar with a whisk.
  7. Pour almost all of the mango pureé into the cheese mix. Leave some back for the topping. Fold it in.
  8. Melt the chocolate in a heatproof bowl over a pan of simmering water, then set aside to cool.
  9. In a separate bowl whip the double cream to stiff peaks, then fold the cream through the mango/cheese mix.
  10. Then add the white chocolate and beat together.
  11. Pour the cheesecake mix into the tin, make sure to spread it around evenly, ensure there are no air gaps left underneath.
  12. Spoon the remaining mango pureé over the top in random dots. Then use a for to trail it around to give it a cool pattern.
  13. Spoon over some passionfruit seeds. Then place in the fridge to set for about six hours.
promo Click to buy my latest cookbook
author photo

Jon Watts

As a youngster, I hit rock bottom and landed myself in a young offenders. I managed to turn my life around, became the first person to earn a Gold D of E Award behind bars and through this found my passion in cooking. I was taken on by Jamie Oliver, eventually started my own business and now find myself catering for royals and celebs. I use my love for food to spread joy and help others find purpose and change their lives. I mentor youngsters who have been in trouble with the law and regularly go back into prisons to share my experiences. I find myself being in a very fortunate position where I am able to do something I really love AND get paid for it!

More from Jon
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