White Chocolate, Mango and Passion Fruit Cheesecake

White Chocolate, Mango and Passion Fruit Cheesecake

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.

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Prep Time:1

Cook Time:15

Total Time:1 15

Course: Dessert

Cuisine: European

Keyword: Solero

Servings:

Calories: 1089kcal

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.

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