White Choc Mango Passionfruit Cheesecake
SERVES 10-12
PREP & COOK 50 MINS
½ x 250g packet
Nice biscuits
¼ cup desiccated coconut 75g unsalted butter, melted Mango slices and white chocolate stars, to decorate FILLING
180g block white cooking
■ chocolate, chopped
2 tsps powdered gelatine
2 x 250g blocks cream cheese, chopped, at room temperature 1½ cups creamy vanilla yoghurt
½ cup icing sugar mixture 300ml tub thickened cream, whipped
MANGO PASSIONFRUIT PUREE
1 Invert base of a 23cm round springform pan (base measures 22cm). Grease base and side, lining base with baking paper.
2 Process biscuits and coconut in a food processor until finely crushed. Add butter. Process until combined. Press over base of prepared pan. Refrigerate.
3 To make filling, place chocolate in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove bowl from heat. Cool for 10 minutes. 4 Sprinkle gelatine over 2 tblsps water in a small heatproof jug. Sit jug in same pan of simmering water. Stir until gelatine is dissolved. Remove. Cool for 5 minutes.
5 Process cream cheese, yoghurt and sugar in a food processor until smooth. With motor operating, add chocolate and gelatine mixture. Process until smooth. Transfer to a large bowl. Fold in whipped cream.
6 To make mango passionfruit puree, blend mango in a blender until smooth. You will need ¾ cup puree. Transfer to a bowl. Whisk in passionfruit pulp and sugar. Sprinkle gelatine over 1 tblsp water in a small heatproof jug. Sit jug in a saucepan of
simmering water. Stir until gelatine is dissolved. Quickly whisk into mango passionfruit mixture.
7 Pour half the cream cheese mixture over biscuit base. Smooth over top. Pour over half the mango passionfruit puree. Dollop remaining cream cheese mixture over mango passionfruit puree. Gently spread to cover. Pour over the remaining mango passionfruit puree. Cover. Refrigerate overnight, or until set.
8 To serve, remove side of pan. Transfer cheesecake to a serving plate. Decorate with mango slices and chocolate stars.