Mango and Passionfruit Cheesecake
250g Plain Sweet Biscuits
(such as Nice)
⅓ cup Desiccated Coconut
150g Butter, melted
500g Cream Cheese, at room temp
½ cup Caster Sugar
3 Eggs, whisked
4 Frozen Mango Cheeks, thawed & pureed
100g Passionfruit Pulp, tinned or fresh
1. Preheat Ariston oven to 160°C, Forced Air function. Grease a 22cm springform tin and line the base with baking paper.
2. Place biscuits in a food processor and process until finely crushed. Add the coconut and butter and further process until well combined. Press the biscuit mixture evenly over the base and two-thirds the way up the cake tin. Set aside in the fridge to chill.
3. Into a clean food processor bowl, add in cream cheese and process until smooth. Further add in the sour cream, sugar and eggs. Process until well combined and creamy. Transfer to a large mixing bowl.
4. Whisk the mango puree and passionfruit pulp into the cheesecake mixture until well combined. Pour into the chilled biscuit base. Place in the oven (as centrally as possible) and bake for 1 hr. Once cooked, turn the oven off and leave the cheesecake to cool with the oven door ajar for a further 1 hour. Chill in fridge overnight.