About this recipe:Ripe mangoes steal the show in this easy peasy cheesecake recipe. The passion fruit at the end is of course optional, but it makes for an impressive presentation. Make it the day before so it can chill overnight. Use tinned mango if out of season.
250g digestive biscuits
60g unsalted butter, melted
500g cream cheese, softened
150g caster sugar
1 teaspoon grated lime zest
300ml double cream
1-2 ripe sliced mangoes
3 passion fruit
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Method Prep:30min › Extra time:8hr freezing › Ready in:8hr30min
Grease a 6cm-deep, 20cm round springform cake tin. Line base and side with baking parchment.
Place biscuits in food processor. Process until finely chopped. Add butter, and process until combined. Press biscuit mixture evenly over base of prepared tin. Place tin in fridge.
Using an electric mixer, beat cream cheese until smooth. Add sugar and lime zest. Beat for 2 minutes. Add cream. Beat for 5 minutes or until mixture is thick. Spoon into prepared tin.
Place mango in a food processor. Process until smooth. Fold mango through cream cheese mixture to create a marbled effect. Cover with cling film. Place in the freezer overnight or until firm.
Remove cheesecake to a plate. Stand at room temperature for 15 minutes. Top with passion fruit pulp. Serve.
Made this the night before a BBQ, was lovely! I whipped the double cream and then added to the cream cheese mixture, this gave it a good thick texture to spread on the base, and only needed to be refrigerated for a few hours before ready to serve. As it was thick, I couldn't swirl the mango purée on so this went on top, but still tasted lovely - 24 May 2015