Ingredients
5 fl oz Arnott’s Marie Biscuits, (17 crackers), or digestives, Graham Crackers or other plain sweet biscuit
3½ fl oz unsalted butter, melted
2 tbsp white sugar
14 lb mango flesh, (2 large mangoes)
2 tsp gelatin powder
½ cup cold tap water
1 lb Philadelphia cream cheese, softened (2 blocks)
⅔ cup caster sugar, (superfine white sugar)
10 fl oz whipping cream
¾ tsp gelatin powder
¼ cup cold tap water
1 tbsp lemon juice
10 fl oz whipping cream
1 tbsp white sugar
1 tsp vanilla extract
1 large mango, cut into cubes
2 passionfruit
Preparation
Use a 22 centimeter or 9 inch spring form pan (or similar size).
Turn the base UPSIDE DOWN (for ease of removal later).
Place a square sheet of baking paper on the base, then secure in spring form pan with excess paper hanging out sides.
Grease sides with butter and line with paper.
Blitz crackers into fine crumbs in a food processor.
Add butter and sugar, blitz until combined. Pour into prepared cake pan.
Press down firmly - base only, not sides.
Put water in a heatproof bowl.
Sprinkle gelatin over surface (don’t dump in centre).
Stir to partly dissolve.
Set aside 5 minutes - it turns gelatinous.
Microwave 15 seconds on high, stirring in between.
Stir until dissolved (few tiny specks ok). Cool 5 minutes.
Place mango in food processor.
Blitz until smooth.
Measure out ¾ cup and reserve for mango jelly, set aside.
Add cream cheese, cream, sugar and gelatine mixture into food processor.
Blitz for 30 seconds or so until smooth.
Pour into cake pan. Refrigerate for about 3 hours until top is set.
Pour water into bowl, sprinkle over gelatin.
Leave for about 5 minutes.
Microwave on high for 20 seconds, stir well until granules dissolved.
Set aside 5 minutes to cool.
Place reserved mango puree (from step 4 under Filling) and lemon in a bowl.
Pour over gelatin and whisk well.
Pour over cheesecake filling. Tilt cake around to spread.
Refrigerate for about 12 hours.
Release pan sides, then use overhang paper to slide cheesecake onto serving plate.
Then slide the paper out from under the cheesecake.
Place cream, vanilla and sugar in a bowl.
Whip until the cream is softy whipped.
Piled over the centre of the cheesecake.
Top with more chopped mango and passionfruit pulp.
Serve and relish in praises!
