A recipe by Cyprus Eats

Mango passion fruit cheesecake

for a 24cm round mold

250gr digestive biscuits crushed
145gr melted unsalted Lurpak butter

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

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.