https://www.philly.com.au/recipe/passionfruit-and-mango-cheesecake/

Back

Passionfruit and Mango Cheesecake

Passionfruit and Mango Cheesecake
15 Mins
Prep time
15 Mins
Cooking time
Serves 10

What you need

  • 1 cup Honey Snap biscuit crumbs
  • 1/3 cup butter, melted
  • 1 tablespoon gelatine, dissolved in 1/4 cup cold water
  • 500g PHILADELPHIA Block Cream Cheese, softened
  • 400g can sweetened condensed milk
  • 1/2 cup lemon juice
  • 1/2 cup passionfruit pulp
  • 1/2 cup mango puree (fresh or canned)
  • fresh or canned mango slices

How to make it

  1. COMBINE biscuit crumbs and butter and press into the base of a 22cm spring form pan, chill.
  2. STIR the gelatine into the water and microwave on HIGH for 30 seconds. (Alternatively, place gelatine mixture in a small jug over hot water; stir until dissolved.)
  3. BEAT PHILLY until smooth, add gelatine mixture, condensed milk, lemon juice, passionfruit pulp and mango puree. Pour into crumb crust.
  4. CHILL for 2-3 hours or overnight before serving. Top with mango slices.
More recipes you will love
Christmas Pavlova Cheesecake
Christmas Pavlova Cheesecake
Triple Chocolate Cheesecake
Triple Chocolate Cheesecake
Lactose free Japanese cheesecake
Lactose free Japanese cheesecake
Berry Pavlova Wreath
Berry Pavlova Wreath