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 - a tropical delight!

Skip to Recipe

Serves 10

Prep

30M

Cook

Total

35M

Sweet, tangy passionfruit mingles with slices of mango perfectly in this passionfruit and mango cheesecake. No baking required with this recipe, once you’ve assembled it, the hardest part is waiting for it to set in the fridge! This kind of recipe is perfect if you are hosting at an event as you can make it the night before – it does need plenty of time to set – but means you’re prepared in advance!

This recipe uses digestive biscuits which you should be able to find at any supermarket but really you could use your preferred biscuit – arrowroot, gingernuts, malt biscuits – the choice is yours.

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

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

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.

Pour Filling into springform pan. Cover and refrigerate overnight.

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

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