Name: Passionfruit and mango cheesecake
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 10
Ingredients: Base; 250 gram digestive biscuits; 125 gram butter, melted; 2 teaspoon ground ginger; 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; 1 medium (430g) mango, sliced thinly; 3 fresh passionfruit

Satisfy your sweet tooth with this passionfruit and mango no-bake cheesecake – sweet, creamy and fruity! This is the perfect dessert for any night of the week!

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Ingredients

Base

250 gram digestive biscuits

125 gram butter, melted

2 teaspoon ground ginger

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

1 medium (430g) mango, sliced thinly

3 fresh passionfruit

Method

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

2.Meanwhile, make filling: Strain the syrup from the canned passionfruit into a small heatproof jug. Discard the seeds. Add lime rind, then sprinkle over the gelatine. Stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes.

3.Stir in palm sugar to jug.

4.Beat cream cheese in a medium bowl with an electric mixer until smooth then beat in the gelatine mixture. Fold in whipped cream.

5.Pour filling into springform pan over base. Cover and refrigerate overnight.

6.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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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