Mango and Passionfruit Cheesecake. Video Cooking Demonstration and recipe for Passionfruit Cheesecake with Mango, a No Bake Recipe made in the Thermochef. We think our family favourite may. Carefully spoon mango jelly over cream cheese layer, spreading evenly.

That's solid gold! - by Hannah Oakshott. Put cream cheese, yoghurt and sugar in a large bowl. Using electric beaters, whisk until well combined. You can prepare Mango and Passionfruit Cheesecake using 9 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Mango and Passionfruit Cheesecake

It's 3 of passionfruits.
You need 2 of mangos.
It's 800 g of cream cheese.
It's 250 g of butter.
It's 400 g of digestive biscuits.
You need 2 tins of condensed milk (792 g).
You need of Equipment.
Prepare 10 inch of round tin.
It's of Blender.

Stir in gelatine mixture and passionfruit pulp. When I photograph beautiful cakes like this, it sometimes makes me wish I wasn't the Queen of Brown Food. I decorated this with cream, more mangoes and passionfruit for no reason other than to make it look pretty. The cheesecake is fabulous as it is.

Mango and Passionfruit Cheesecake detailed

Melt the butter in the microwave..
Break the biscuits. In small batches put the biscuits in a zipped sandwich bag. Bash with the edge of a wooden spoon..
Mix the biscuits with the butter..
Line the bottom of the tin with greeseproof paper for easy cleaning..
Put the biscuits in the base. Pressing down hard. Pop in the fridge..
Chop the passionfruit in half and use a teaspoon to put the flesh into the blender..
Repeat for the mangos..
Blend together till mango is like puree..
Take a few spoonfuls out for later..
Add in the cream cheese and condensed milk. Blend for no more than 1 minute..
Take the base out the fridge and pour in the cheese mixture..
Use the fruit set aside for later and teaspoon to put circular blobs on the top..
Using a chopstick or something similar. Draw a circle through the blobs. The draw from each outer blob to the centre blob..
Put in the fridge overnight before serving..

This cheesecake is delicious using in season ripe mangoes but is every bit as nice using canned mangoes. The combination of velvety smoothness and intense creaminess of fresh Brillat-Savarin cheese sandwiched between a passion fruit glaze and a thin crumb crust is absolutely gorgeous. The flavour of the fruits was prominent enough without being overpowering. To make the mango cheesecake pie filling you'll need a blender (or immersion stick blender), a mixing bowl and a small saucepan (or pot). All you need to do is to stir a bit of corn starch into some water in a pot.