Tropical fruit cheesecake

Recipe from: 09 July 2015
recipes, bake, cake

Ingredients 12
Servings
Time 00:20
  • BASE:
  • 200
    g
    chocolate digestive biscuits, blitzed
  • 100
    g
    butter, melted
  • FILLING:
  • 4
    jumbo eggs
  • 150
    g
    castor sugar
  • 500
    g
    full fat cream cheese, softened
  • juice and grated zest of 1 lime
  • 2
    Tbs
    flour
  • TOPPING:
  • 120
    g
    granadilla pulp
  • 1
    410g tin mango, drained and puréed or fresh mango if in season
 

Method

01:00
 
Preheat the oven to 150ºC.

Place the ingredients for the base in a bowl and stir well to combine. Press into a lined base of a 22cm springform tin and set aside in the fridge.
Using an electric handheld beater, cream eggs and sugar for 2 minutes. Add all remaining filling ingredients and whisk until completely smooth. Pour the filling over the base.

Place mango and granadilla pulp in a bowl, stir well to combine. Gently pour this mixture over the cream cheese mixture and swirl with a kebab stick to create a marbled effect.
Bake for 60 to 70 minutes until firm. Allow to stand in the oven until completely cool, then refrigerate overnight.

To serve

Cut into wedges and serve.

Makes 1 x 22cm cake.

Text and image:
Fairlady


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Read more on: bake  |  cake  |  recipes
 

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