A tropical twist on a classic dessert, this cheesecake combines the creamy decadence of white chocolate with the vibrant sweet mango and the tangy passion fruit. Each bite is a perfect balance of richness and fruity brightness, an irresistible dessert that’s as beautiful as it is delicious.
If you had to ask me what is my ultimate favourite ice cream, I will immediately say Solero exotic. I adore the balance of creamy vanilla ice cream centre with the tangy fruit sorbet layer. In this cheesecake I wanted to recreate that unique flavour which I can constantly crave. Nestled on a buttery biscuit base, the silky smooth filling is infused with melted white chocolate and passion fruit and topped with a fresh ripe mango jelly on top for a refreshing finish.
How to make this Mango and Passion Fruit Cheesecake
Lightly grease a 9-inch springform pan with cooking spray, line the base with parchment paper, and set aside. Crush the biscuits by hand or in a food processor until fine, then mix with melted butter and press firmly into the prepared pan to form the base. Chill in the fridge while preparing the filling.
For the white chocolate cheesecake layer, scoop the pulp and seeds from the passion fruits, then strain to remove the seeds. Melt the white chocolate, and in a large bowl, beat together the cream cheese, icing sugar, passion fruit pulp, and melted chocolate until smooth. Whip the heavy cream separately and gently fold it into the mixture. Pour this creamy filling over the biscuit base, cover with cling film, and refrigerate overnight or freeze for about 6 hours until set. For the mango jelly layer, blend fresh mango with lemon juice and sugar until smooth, dissolve gelatine in lukewarm water, and stir it into the purée. Spread the mango layer over the cheesecake and refrigerate for at least an hour to set. Once fully chilled and set, remove the cheesecake from the springform pan and decorate with whipped cream, chopped mango, and fresh passion fruit pulp before serving.
FAQs
Can I use gelatine sheets?
Yes, you can substitute powdered gelatin with gelatin sheets. For this recipe, you’ll need about 4–5 sheets for the filling and 2 sheets for the topping, depending on the exact brand and bloom strength. To use them, simply soak the sheets in cold water for 5–10 minutes until soft, then gently squeeze out the excess water and dissolve them in the warm liquid called for in the recipe, just as you would with powdered gelatine.
How to store this cheesecake?
You can store the cheesecake in the fridge for about 2-3 days. Before decorating it you can also store the cheesecake in the freezer. However, I don’t recommend storing it in the freezer after decorating it.
White Chocolate, Mango and Passion Fruit Cheesecake
Ingredients
Biscuit Base
- 300 g digestive biscuits
- 120 g butter
White Chocolate Cheesecake layer
- 400 g white chocolate melted
- 600 g cream cheese
- 4 passion fruits
- 200 ml heavy cream
- 100 g icing sugar
Mango Jelly Layer
- 400 g fresh mango
- 5 g gelatin powder
- 60 g sugar
- 1 tbsp lemon juice
- 50 ml water lukewarm
Whipped cream Topping
- 100 ml heavy cream
- 15 g sugar
- 1 tsp vanilla extract
- mango chopped
- passion fruit pulp
Instructions
Biscuit Base
- Lightly grease a 9 inch springform pan with cooking spray and set aside. Layer the base with parchment paper.
- Crush the biscuits by hand or in a food processor until you get fine crumbs. Add the melted butter to the crumbs and mix together. Press down the mixture into the pan. Place in the fridge.
White Chocolate Cheesecake layer
- Remove the pulp from the passion fruits by cutting them in half with a knife and scoop out the seeds and pulp with a spoon. Strain the pulp through a sieve to remove the seeds. Melt the white chocolate.
- In a large bowl, cream together the cream cheese, icing sugar, passion fruit pulp and melted chocolate. Whip the heavy cream and fold it gently in the cream cheese mixture. Pour the mixture into the pan over the biscuit base.
- Cover with cling film. Place in the fridge overnight or in the freezer for about 6 hours.
Mango Jelly Layer
- Blend the fresh mango, lemon juice, and sugar until you get a smooth purée. Dissolve the gelatine in the lukewarm water. Mix it with the mango purée.
- Add the mango layer to the cheesecake. Cover and let sit in the fridge for at least one hour.
Decorate
- When ready to serve and the cheesecake is set, remove from the springform pan. Decorate with some whipped cream, chopped mango and passion fruit pulp.
Nutrition
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