Just in time for summer, this Mango Passion Cheesecake is a proud pleasure at any gathering.
This is one of those quick & easy recipes that can’t go wrong in the kitchen or with your guests.
Ingredients for a 24cm round mold
250gr digestive biscuits crushed
145gr melted unsalted LURPAK butter
Crush your biscuits & mix with the butter and combine well. Press into a 24 cm cheesecake base and set aside.
750 gr ARLA cream cheese at room temperature
75 gr icing sugar
375gr ARLA whipped cream well chilled
1 cup mango puree from Foodsavers
3 tablespoons gelatine dissolved in 3 tsp water
Zest of 1 lime & half lemon
Juice of 1/2 lime
Juice &seeds of 3 fresh passion fruit
Beat your cream cheese until soft. Add the icing sugar & combine.
Mix in the melted gelatine (which you have dissolved in water and lightly melted in the microwave or on to the stove).
Lightly combine & add the cream beating slightly. Then add the zests, the mango puree & lime juice.
Lightly beat to combine all ingredients and add the fresh passion fruit.
Combine with a spatula and put into your mold.
Refrigerate for minimum 4 hours and decorate with fresh mango and passion fruit& mixed berries.
For a bonus, we kept a little mango cream cheese mix and biscuit crumble on the side, added to wine glasses for personal portions of cheesecake. You can even do the whole batch like that if you are entertaining guests
You can find the full recipe in both Greek & English on their website