Name: Tropical fruit cheesecake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: serving
Cuisine: Bake
Ingredients: 200 g digestive biscuits chocolate, crumbled; 100 g butter melted; 4 eggs jumbo; 150 g castor sugar; 500 g cream cheese full fat, softened; lime zest and juice; 2 Tbs flour; 120 g granadillas pulp; 1 mango tinned and puréed or fresh mango

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Ingredients (9)

BASE:

200 g	digestive biscuits — chocolate, crumbled
100 g	butter — melted

FILLING:

4	eggs — jumbo
150 g	castor sugar
500 g	cream cheese — full fat, softened
	lime — zest and juice
2 Tbs	flour

TOPPING:

120 g	granadillas — pulp
1	mango — tinned and puréed or fresh mango

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Method:

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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