FAB AUSTRALIA FARE!

Presenting our best Aussie Day recipes ever

MANGO & PASSIONFRUIT CHEESECAKE SERVES 10 PREP + COOK 35 MINS + REFRIGERATION

250g digestive biscuits (see tip)

125g butter, melted

2 tsp ground ginger

1 mango, sliced thinly

3 passionfruit

PASSIONFRUIT FILLING

170g can passionfruit pulp

2 tsp finely grated lime rind

3 tsp gelatine

1/ cup grated palm sugar

3 500g cream cheese, softened

1 cup thickened cream, whipped

1 Process biscuits until fine. Add butter and ginger, process until combined. Press mixture over base of 22cm round springform pan. Refrigerate 30 mins.

2 PASSIONFRUIT FILLING

Strain syrup from canned passionfruit into small heatproof jug. Discard seeds. Add rind, then sprinkle gelatine over mixture in jug. Stand jug in small saucepan of simmering water. Stir 3 mins or until gelatine dissolves. Cool 5 mins. Stir in palm sugar. Beat cream cheese in medium bowl with electric mixer until smooth. Beat in cooled gelatine mixture. Fold in whipped cream.

3 Pour filling into pan. Cover and refrigerate overnight.

4 Serve cheesecake topped with mango and fresh passionfruit pulp.