Mango and Passionfruit Cheesecake. BEAT PHILLY until smooth, add gelatine mixture, condensed milk, lemon juice, passionfruit pulp and mango puree. Process mango, sugar and lemon juice in a food processor until smooth. One bite of this Passion Fruit & Mango Cheesecake and you'll think you're on a tropical island!

You do need to let each layer set in the freezer before adding the next layer. This No Bake Mango Cheesecake is a classic example of what started out as a cruisy week ending up in a whirlwind of mango pureed chaos / bliss. The flavour of the fruits was prominent enough without being overpowering. You can have Mango and Passionfruit Cheesecake using 9 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Mango and Passionfruit Cheesecake

1. It’s 3 of passionfruits.
2. You need 2 of mangos.
3. You need 800 g of cream cheese.
4. It’s 250 g of butter.
5. It’s 400 g of digestive biscuits.
6. It’s 2 tins of condensed milk (792 g).
7. Prepare of Equipment.
8. Prepare 10 inch of round tin.
9. It’s of Blender.

Bring it to the boil and cool. Pour over the top of the set cheesecake and refrigerate until the topping has set. To make the cheesecake filling, in a bowl mix the cubed mango and pulp from two passion fruits. Beat together the Philadelphia, sugar and pulp from one passion fruit until fully combined.

Mango and Passionfruit Cheesecake instructions

1. Melt the butter in the microwave..
2. Break the biscuits. In small batches put the biscuits in a zipped sandwich bag. Bash with the edge of a wooden spoon..
3. Mix the biscuits with the butter..
4. Line the bottom of the tin with greeseproof paper for easy cleaning..
5. Put the biscuits in the base. Pressing down hard. Pop in the fridge..
6. Chop the passionfruit in half and use a teaspoon to put the flesh into the blender..
7. Repeat for the mangos..
8. Blend together till mango is like puree..
9. Take a few spoonfuls out for later..
10. Add in the cream cheese and condensed milk. Blend for no more than 1 minute..
11. Take the base out the fridge and pour in the cheese mixture..
12. Use the fruit set aside for later and teaspoon to put circular blobs on the top..
13. Using a chopstick or something similar. Draw a circle through the blobs. The draw from each outer blob to the centre blob..
14. Put in the fridge overnight before serving..

See more ideas about Dessert recipes, Desserts, Baking. Soak, drain and dissolve the gelatine as for the cheesecake. Stir the passionfruit pulp a tablespoon at a time into the gelatine solution. The combination of velvety smoothness and intense creaminess of fresh Brillat-Savarin cheese sandwiched between a passion fruit glaze and a thin crumb crust is absolutely gorgeous. Further enhanced by a mango puree, serve this dessert when you're ready to say goodbye to winter.