Ingredients
1 cup self-raising flour
1 cup desiccated coconut
¼ cup Natvia
½ tbsp ground ginger
100g unsalted butter
melted
2 tblsp fresh passionfruit pulp
1 tblsp powdered gelatine
2 tbsp cold water
2 cups diced frozen mango
thawed (200g)
2 250g blocks light cream cheese
chopped, at room temperature
½ cup thickened cream
Equipment
- 1 24cm springform pan
- 1 Oven tray
- 1 Baking paper
- 1 Food processor
- 1 Small, heatproof jug
Instructions
- Invert base of a 24cm springform pan (base measures 22cm). Grease base and side of pan. Line with baking paper. Place on an oven tray.
- Place flour, coconut, Natvia, ginger and butter in a food processor. Process until combined. Press over base of prepared pan.
- Cook in a moderate oven for about 20 – 25 minutes, or until light golden. Remove from oven. Cool.
- To make filling, sprinkle gelatine over water in a small, heatproof jug. Sit until gelatine is dissolved. Remove. Cool to room temperature.
- Place mango and half the Natvia in a food processor. Process until smooth. Transfer to a small jug.
- Place cream cheese, cream, remaining Natvia and half the mango puree in same food processor. Process until Natvia is dissolved. With motor operating, add gelatine mixture. Process until combined. Pour over base. Refrigerate for several hours or overnight until set.
- Remove from tin. Spread top with remaining mango puree and spoon over passionfruit to serve.
Notes
Tip
The recipe instructions for the filling mention using Natvia, but it is not listed in the filling's ingredient list. You may need to add an additional amount of sweetener (e.g., 1/4 cup) to the filling ingredients for the steps to be accurate.
Storage
Store the cheesecake in the refrigerator. It needs to be refrigerated for several hours or overnight to set properly.
