Mango and Passionfruit Cheesecake
Ingredients:
200 grams gingernut biscuits or Arnott’s Butternut Snap Cookie Biscuits
80 grams butter, melted
1 mango 🥭, stoned, peeled, chopped
1/4 cup (60ml) boiling water
3 tsp gelatine powder
750 grams cream cheese, softened
1 1/4 cup (300grams) sour cream
1/4 cup (165 grams) caster sugar
1 lime, rind finely grated, juiced
1/3 cup (80ml) passionfruit pulp, strained
Sliced mango, to serve
Coles Pina Colada Flavoured Meringue Kisses to serve
Direction:
1. Grease a 20cm (base measurement) springform pan and line the base nad side with baking paper, allowing the paper to extend above the side of the pan.
2. Process biscuits in a food processor until finely crushed. Add the butter and process until combined. Spoon into the prepared pan. Use a flat bottomed glass to press the biscuit mixture over the base. Place in the fridge for 30mins to chill.
3. Place the chopped mango in a blender and blend until smooth.
4. Place the boiling water in a small heatproof bowl. Sprinkle over the gelatine. Stir until the gelatine dissolves. Set aside for 5 mins to cool.
5. Process cream cheese, sour cream, and sugar in a clean food processor until smooth. Add the lime rind and lime juice. Beat until combined. Add the gelatine mixture. Beat until combined. Divide the cream cheese mixture evenly between 2 bowls. Add the mango puree to 1 portion. Stir to combine. Pour over the biscuit base in the pan. Chill for 30mins
6. Add 1/4 cup (60 ml) of the passionfruit to the remaining cream cheese mixture. Stir to combine. Pour over the mango layer and smooth the surface. Place in the fridge for 4 hours or until set.
7. Transfer the cheesecake to a serving plate. Top with the mango slices and meringues. Drizzle with the remaining passionfruit to serve.
Serves 16
Recipe from Free Coles Magazine November 2019 issue
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