Name: Passionfruit and mango cheesecake
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 10
Ingredients: 250 gram digestive biscuits; 125 gram butter, melted; 2 teaspoon ground ginger; 1 medium (430g) mango, sliced thinly; 3 fresh passionfruit; Filling; 170 gram can passionfruit pulp; 2 teaspoon finely grated lime rind; 3 teaspoon gelatine; 1/3 cup (90g) grated palm sugar; 500 gram cream cheese, softened; 1 cup (250ml) thickened cream, whipped

Passionfruit and mango cheesecake

Satisfy your sweet tooth with this sweet and creamy passionfruit and mango cheesecake - sweet, creamy and fruity! This is the perfect dessert for any night of the week!

Serves 10

Prep

30M

Cook

Total

35M

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Ingredients

250 gram digestive biscuits

125 gram butter, melted

2 teaspoon ground ginger

1 medium (430g) mango, sliced thinly

3 fresh passionfruit

Filling

170 gram can passionfruit pulp

2 teaspoon finely grated lime rind

3 teaspoon gelatine

1/3 cup (90g) grated palm sugar

500 gram cream cheese, softened

1 cup (250ml) thickened cream, whipped

Method

1.Process biscuits until fine. Add butter and ginger, process until combined. Press mixture over the base of a 22cm springform pan. Refrigerate 30 minutes.

2.Strain the syrup from the canned passionfruit into a small heatproof jug. Discard the seeds. Add the rind and then sprinkle over the gelatine. Stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes. Stir in palm sugar. Beat cream cheese in a medium bowl with an electric mixer until smooth then beat in gelatine mixture. Fold in whipped cream.

3.Pour Filling into springform pan. Cover and refrigerate overnight.

4.Serve cheesecake topped with sliced mango and fresh passionfruit pulp.

Not suitable to freeze. Suitable to microwave. Test Kitchen tip: Digestive biscuits are imported and available from most supermarkets. If unavailable, use Granita or Butternut Snap biscuits instead.
Note

Woman's Weekly Food

Ingredients

Method

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