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Prep
30 minutes
Total
30 minutes
Serves
US | Metric
Ingredients
-
200 g Custard creams
-
100 g Unsalted butter
-
100 g White chocolate
-
452 g Mango in juice, 240g drained weight
-
400 g Cream cheese
-
75 g Icing sugar
-
200 ml Double cream
-
2 Passionfruit
Mango & Passionfruit Cheesecake
It's like a Solero in Cheesecake form
- Blitz up the custard creams into a fine crumb. You can do this in a food processor or by putting them into a sandwich bag and bashing them with a rolling pin.
- Melt the butter over a medium heat.
- Add the crushed biscuits into a mixing bowl, then pour in the butter and mix it until it's well combined.
- Pat it down into an 18cm springform tin. Put it in the fridge whilst you get the filling ready.
- Melt the white chocolate in a heatproof bowl over a pan of simmering water. Once it's melted set it aside to cool slightly.
- Drain the juice from the mango then use a food processor to blitz it up to a pureé.
- In a large mixing bowl, add 3/4 of the mango pureé (the rest will go on top), the cream cheese and the icing sugar. Use an electric whisk and beat it until it' well combined.
- Add in the white chocolate and beat well.
- In a separate bowl, whip the double cream to stiff peaks. Then add it into the rest of the mixture and fold it through.
- Spoon the mix onto the cheesecake base and smooth it over. Dollop over the remaining mango pureé then use a fork to swirl it through.
- Spoon over the passion fruit seeds then place the cheesecake in the fridge to set, it will take at least six hours but ideally leave it in the fridge overnight.
- I served it with a mango & passionfruit coulis and raspberries.
Discover what else is on CooklyBookly
Mango & Passionfruit Cheesecake
It's like a Solero in Cheesecake form
Prep
30 minutes
Total
30 minutes
Serves
US | Metric
favorite
print
share
Ingredients
-
200 g Custard creams
-
100 g Unsalted butter
-
100 g White chocolate
-
452 g Mango in juice, 240g drained weight
-
400 g Cream cheese
-
75 g Icing sugar
-
200 ml Double cream
-
2 Passionfruit
- Blitz up the custard creams into a fine crumb. You can do this in a food processor or by putting them into a sandwich bag and bashing them with a rolling pin.
- Melt the butter over a medium heat.
- Add the crushed biscuits into a mixing bowl, then pour in the butter and mix it until it's well combined.
- Pat it down into an 18cm springform tin. Put it in the fridge whilst you get the filling ready.
- Melt the white chocolate in a heatproof bowl over a pan of simmering water. Once it's melted set it aside to cool slightly.
- Drain the juice from the mango then use a food processor to blitz it up to a pureé.
- In a large mixing bowl, add 3/4 of the mango pureé (the rest will go on top), the cream cheese and the icing sugar. Use an electric whisk and beat it until it' well combined.
- Add in the white chocolate and beat well.
- In a separate bowl, whip the double cream to stiff peaks. Then add it into the rest of the mixture and fold it through.
- Spoon the mix onto the cheesecake base and smooth it over. Dollop over the remaining mango pureé then use a fork to swirl it through.
- Spoon over the passion fruit seeds then place the cheesecake in the fridge to set, it will take at least six hours but ideally leave it in the fridge overnight.
- I served it with a mango & passionfruit coulis and raspberries.
Discover what else is on CooklyBookly