Ingredients
2 x 250g pkt Nice biscuits
100g butter
melted and cooled
2 x 500g cream cheese
softened
1 cup caster sugar
for cheesecake
1 cup thickened cream
800g tinned mango
drained
2 gelatine
½ cup hot water
1 tin (340g) passionfruit pulp
for sauce
1 cup caster sugar
for sauce
Allergy Advice
Contains Dairy
Contains Gluten
Contains Soy
Equipment
- 1 20cm springform tin
- 1 baking paper
- 1 food processor
- 1 glass
- 1 small saucepan
Instructions
- Line a 20cm springform tin with baking paper and set aside.
- In a food processor, process the biscuits and butter together until they are fine crumbs.
- Press the mixture into the base; press down firmly with flat base of a glass. Refrigerate while making the topping.
- In a food processor, process the cream cheese, sugar, thickened cream and mango until smooth.
- Dissolve the gelatine in the hot water and add to the mixture, processing further to combine.
- Pour the mixture over the top of the biscuit crumb base and smooth the top flat. Refrigerate for 3-4 hours to set.
- For the passionfruit sauce: Place the passionfruit and sugar in a small saucepan and heat gently until the sugar dissolves. Let cool and pour over top of cake once it has set.
Notes
Tip
This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Variation
If you want to make the passionfruit sauce into a passion fruit topping on the cake, you can add 2 tbsp of cornflour to ½ cup of cold water and mix this into the saucepan after the sugar has melted. Bring it to the boil and cool. Pour over the top of the set cheesecake and refrigerate until the topping has set.
Variation
The same way that you make this a mango cheesecake, you can change this into a raspberry cheesecake or blueberry cheesecake by adding 500g of fruit.
