Ingredients

150 g / 5 oz Arnott’s Marie Biscuits (17 crackers), or digestives, Graham Crackers or other plain sweet biscuit

100 g / 3.5 oz unsalted butter, melted

2 tbsp white sugar

700 g / 1.4 lb mango flesh (2 large mangoes)

4 1/2 tsp gelatin powder

1/2 cup / 125 ml cold tap water

500 g / 1 lb Philadelphia cream cheese, softened (2 blocks)

2/3 cup / 150 g caster sugar (superfine white sugar)

300 ml / 10 oz whipping cream (for filling)

3/4 tsp gelatin powder

1/4 cup / 65 ml cold tap water

1 tbsp lemon juice

300 ml / 10 oz whipping cream (for decoration)

1 tbsp white sugar (for decoration)

1 tsp vanilla extract

1 large mango, cut into cubes (for topping)

2 passionfruit (for topping)

Instructions

Step 1: Prepare a 22 cm (9″) springform pan by turning the base upside down. Place a square sheet of baking paper on the base, then secure the pan around it allowing excess paper to hang out the sides. Grease the sides with butter and line with paper.

Step 2: Blitz the biscuits into fine crumbs using a food processor. Add melted butter and 2 tbsp sugar, then blitz again until combined. Press the crumb mixture firmly into the base of the prepared pan. Do not press on the sides.

Step 3: For the filling, sprinkle 4 1/2 tsp gelatin powder over 1/2 cup cold water in a heatproof bowl without dumping it in the center. Stir gently, then let sit for 5 minutes until gelatinous.

Step 4: Microwave the gelatin mixture twice for 15 seconds each, stirring in between, until dissolved with a few tiny specks remaining. Let it cool for 5 minutes.

Step 5: Place the mango flesh in a food processor and blitz until smooth. Measure out 3/4 cup of this puree and set aside for the mango jelly layer.

Step 6: Into the food processor, add softened cream cheese, 300 ml whipping cream, 2/3 cup caster sugar, and the cooled gelatin mixture. Blitz for about 30 seconds until smooth and creamy.

Step 7: Pour the filling over the biscuit base in the pan and refrigerate for at least 3 hours, or until the top is set.

Step 8: To make the mango jelly, sprinkle 3/4 tsp gelatin powder over 1/4 cup cold water in a bowl. Let sit at least 5 minutes, then microwave twice for 10 seconds each, stirring until dissolved. Allow to cool for 5 minutes.

Step 9: In a bowl, mix the reserved 3/4 cup mango puree with 1 tbsp lemon juice. Stir in the cooled gelatin mixture thoroughly.

Step 10: Pour the mango jelly mixture evenly over the set cheesecake filling. Tilt the pan gently to spread the jelly layer smoothly. Refrigerate for at least 12 hours or overnight.

Step 11: Release the sides of the springform pan. Using the overhanging paper, slide the cheesecake onto a serving plate, then carefully remove the paper from underneath.

Step 12: For decoration, whip 300 ml whipping cream with 1 tbsp white sugar and 1 tsp vanilla extract until soft peaks form. Pile the whipped cream in the center of the cheesecake.

Step 13: Top the whipped cream with cubed mango and passionfruit pulp. Serve immediately and enjoy!

Tips & Variations

Use ripe, sweet mangoes for the best flavor and natural sweetness in the filling and topping.

If you don’t have passionfruit, you can substitute with sliced kiwi or a drizzle of passionfruit juice for a similar tartness.

To make it vegan, substitute gelatin with agar-agar powder and use plant-based cream and cream cheese alternatives.

FAQs

Can I use frozen mango for this cheesecake?

Yes, thaw frozen mango completely before using. Fresh mango usually gives a better texture and flavor, but frozen mango is a good alternative when fresh is not available.

What can I do if I don’t have a springform pan?

You can use a regular cake pan lined with parchment paper, but removal might be trickier. Ensure plenty of parchment overhang to lift the cheesecake out easily.