Mango Passionfruit Cheesecake: A Tropical Delight
Introduction
There’s something truly magical about combining exotic flavors with a classic dessert like cheesecake. Our Mango Passionfruit Cheesecake is a perfect blend of luscious creaminess and tropical freshness. Whether you’re celebrating a special occasion or simply treating yourself on a sunny afternoon, this cheesecake promises to impress with its vibrant flavors and irresistible texture. Subscribe to receive this delightful recipe by email and indulge in your own slice of paradise!
Why You’ll Love This Recipe
This recipe stands out for its harmonious blend of flavors and ease of preparation. The smooth cheesecake paired with mango’s sweetness and passionfruit’s tangy punch creates a refreshing dessert that pleases the palate. It’s family-friendly, ideal for gatherings, and brings a touch of the tropics to your table without stepping outside your kitchen. Plus, its elegant presentation makes it a showstopper at any event!
Ingredients
– 200g digestive biscuits
– 100g unsalted butter, melted
– 500g cream cheese, softened
– 200g caster sugar
– 3 eggs
– 1 tsp vanilla extract
– 1 1/2 cups fresh mango puree (from about 2 large ripe mangoes)
– 1 cup passionfruit pulp (about 8 passionfruits)
Necessary Tools
– Food processor
– 22cm springform pan
– Electric mixer
– Large mixing bowl
– Spatula
Ingredient Swaps and Additions
If you’re adventurous, try swapping the mango puree with pureed peaches or using lime zest for a zesty twist. For those who love a bit of crunch, sprinkle some chopped nuts like macadamias or almonds into the biscuit base.
Step-by-Step Instructions
1. Begin by preheating your oven to 160°C (320°F) and greasing a 22cm springform pan.
2. Crush the digestive biscuits using a food processor until they are finely ground. Combine with melted butter until well mixed, then press the mixture firmly into the base of the greased pan. Place it in the fridge to chill.
3. In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually fold in the mango puree until just blended. Pour half of the mixture over the chilled biscuit crust.
5. Swirl half of the passionfruit pulp into the mixture, then layer the remaining cheesecake mixture on top. Swirl the rest of the passionfruit pulp over this layer.
6. Bake for approximately 1 hour or until the edges are set but the center remains slightly jiggly.
7. Turn off the oven, leaving the cheesecake inside with the door slightly ajar to allow for gradual cooling.
8. Once cooled, transfer the cheesecake to the refrigerator for at least 4 hours or overnight for best results.
9. Before serving, garnish with additional mango slices and a dollop of whipped cream if desired.
Serving Suggestions
Pair your Mango Passionfruit Cheesecake with a tropical fruit salad or a scoop of vanilla ice cream for an extra indulgent experience. A glass of chilled prosecco or a fruity mocktail makes a delightful accompaniment.
Pro Tips for Success
Ensure all your ingredients are at room temperature before you begin, as this helps achieve a smooth batter. Avoid over-mixing to prevent cracks in the cheesecake. Remember, gradual cooling in the oven is key to maintaining a perfect texture.
Storing and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To enjoy a slice later, let it sit at room temperature for a few minutes before indulging.
FAQ Section
Q: Can I use frozen mango for the puree?
A: Yes, thaw and drain the mango before pureeing to remove excess moisture.
Q: Is it necessary to use a springform pan?
A: While not mandatory, a springform pan allows for easier removal and a cleaner presentation.
Conclusion
A slice of this Mango Passionfruit Cheesecake offers a journey to tropical paradise with every bite. Simple yet sophisticated, this recipe is a fantastic addition to any baker’s repertoire. We invite you to share your results and tag your creations on Pinterest or Instagram!
Nutritional Information
Approximate nutritional information per serving: 350 calories, 28g carbohydrates, 21g fat, 7g protein.
Mango Passionfruit Cheesecake
Ingredients
Method
- Preheat your oven to 160°C (320°F) and grease a 22cm springform pan.
- Crush the digestive biscuits using a food processor until finely ground. Combine with melted butter and press firmly into the base of the pan. Chill in the fridge.
- In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth. Add the eggs one at a time, mixing well after each.
- Stir in the vanilla extract and gradually fold in the mango puree until just blended.
- Pour half of the cheesecake mixture over the chilled crust.
- Swirl half of the passionfruit pulp into the cheesecake mixture, then layer the remaining mixture on top. Swirl the rest of the passionfruit pulp over this layer.
- Bake for approximately 1 hour or until the edges are set but the center is slightly jiggly.
- Turn off the oven, leaving the cheesecake inside with the door slightly ajar to cool gradually.
- Once cooled, transfer to the refrigerator for at least 4 hours, preferably overnight.
- Before serving, garnish with additional mango slices and a dollop of whipped cream if desired.
