Mango & Passionfruit Cheesecake



250g digestive biscuits 
65g melted butter
400g cream cheese 
300 ml double cream 
100g sifted icing sugar 
2 cups Supreme Mango Pulp 
1 cup passion fruit pulp 
⅔ cup boiling water 
1 ½ tsp agar agar powder 
Mint leaves


Add digestive biscuits and salt into a food processor and blitz to crumbs. Add melted butter and blitz again. Divide evenly between individual serving dishes. Press on the mixture with a teaspoon to form a crust layer.

In a bowl, beat together cream cheese, double cream and icing sugar until smooth and whipped. Evenly spoon or pipe filling into each serving dish. Chill in the fridge whilst making the topping.

To make topping: In a bowl, whisk together the mango pulp and passion fruit. Add boiling water to a saucepan and bring to a boil over high heat. Once the water comes to a rolling boil add agar agar powder and whisk until it dissolves. Pour the water into the pulp mixture and whisk well. Working quickly, spoon the topping over the cream cheese filling. Smooth the top and chill in the fridge for 2 hours. Garnish with mint leaves and serve.

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