A recipe by Cyprus Eats

Mango passion fruit cheesecake

Ingredients
for a 24cm round mold

Base
250gr digestive biscuits crushed
145gr melted unsalted Lurpak butter


Filling
750 gr Arla cream cheese at room temperature
75 gr icing sugar
375gr Arla whipped cream well chilled
1 cup mango puree from Foodsaver
3 tablespoons gelatine dissolved in 3 tsp water
Zest of 1 lime & half lemon Juice of 1/2 lime
Juice &seeds of 3 fresh passion fruit


Method
Crush your biscuits & mix with the butter and combine well. Press into a 24 cm cheesecake base and set aside.


Beat your cream cheese until soft. Add the icing sugar & combine.
Mix in the melted gelatine (which you have dissolved in water and lightly melted in the microwave or on to the stove slightly).

Lightly combine & add the cream beating slightly. Then add the zests, the mango puree & lime juice.

Lightly beat to combine all ingredients and add the fresh passion fruit.
Combine with a spatula and put into your mold.
Refrigerate for minimum 4 hours and decorate with fresh mango and passion fruit& mixed berries.