Entertaining Dessert

This mango cheesecake proves you can never have too much passionfruit

Name: Best mango cheesecake recipe
Prep time: 45 min
Cook time: 110 min
Total time: 155 min
Yield: 10
Ingredients: 500g Anzac biscuits; 200g unsalted butter, melted, cooled; 2 tsp each ground ginger & mixed spice; 2 mangoes (approx. 450g total), peeled; 750g cream cheese, softened, chopped; 1/2 cup (110g) caster sugar; 1 tbs cornflour; 3 eggs; 180g white chocolate, melted, cooled; 1/2 cup (125ml) pure (thin) cream; Finely grated zest of 1 orange; 1/2 cup (180g) runny honey; 60g liquid glucose; 8 passionfruit, halved, pulp removed; 3/4 cup (180ml) orange juice

2 ratings

45m

1h 50m

https://healthimprovements.info/recipes/best-mango-cheesecake-recipe/lj26mgtt — Mango cheesecake with burnt honey and passionfruit

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by Lucy Busuttil

delicious. on Sunday Food Editor

Nov 01, 2019

This refreshing mango cheesecake recipe is eye-catchingly colourful and dripping in flavour.

500g Anzac biscuits
200g unsalted butter, melted, cooled
2 tsp each ground ginger & mixed spice
2 mangoes (approx. 450g total), peeled
750g cream cheese, softened, chopped
1/2 cup (110g) caster sugar
1 tbs cornflour
3 eggs
180g white chocolate, melted, cooled
1/2 cup (125ml) pure (thin) cream
Finely grated zest of 1 orange

Burnt honey and passionfruit

1/2 cup (180g) runny honey
60g liquid glucose
8 passionfruit, halved, pulp removed
3/4 cup (180ml) orange juice

Method

1.

Preheat oven to 150°C. Grease base and side of a 22cm round springform cake pan.
2.

Place biscuits in a food processor and pulse to fine crumbs. Add butter, ginger and mixed spice and pulse until combined. Firmly press into the base and side of prepared pan. Chill until needed.
3.

Place mango flesh in clean food processor and whiz until pureed. Place in a bowl and set aside. Place cream cheese in clean food processor and whiz until smooth. Add sugar, cornflour and eggs, and whiz until well combined. Add mango puree, melted chocolate, cream and orange zest, and whiz to combine. Pour mixture over cheesecake base. Place on a baking tray and bake for 1 hour 30 minutes or until set at the edges with a gentle wobble in the centre. Turn off the oven, with the door slightly ajar, and leave the cake to cool completely in the oven (this will take at least 2 hours). When cake is cooled, chill for at least 4 hours or overnight until cold and firm.
4.

For the burnt honey and passionfruit, place honey and glucose in a saucepan over high heat and bring to the boil. Cook for 4 minutes or until mixture darkens. Add passionfruit and orange juice, stir to combine and return to the boil. Cook, stirring regularly, for 10-12 minutes until reduced and sticky, using a spoon to skim away any bubbles. Transfer to a heatproof bowl and stand until completely cooled. Pour over cake to serve.