Mango & passionfruit cheesecake



  1. Soak some leaf gelatine in water.

  2. Line moulds with cling film. Crush digestive biscuits and combine with melted butter & place into the bottom of the moulds.

  3. Whip the Macphie Mactop® Traditional to a firm whip.

  4. Combine the icing sugar & cream cheese in a separate bowl.

  5. Now combine Macphie Mactop® Traditional & cream cheese mixture together. Add some Macphie fru-ti o.t.t® Mango & Passionfruit dessert topping. Spread evenly over the digestive base and refrigerate to set.

  6. In a small pan add the Macphie fru-ti o.t.t® Mango & Passionfruit dessert topping and ¾ of the passionfruit seeds and heat until it reaches the boil and then turn off. Add the gelatine to the sauce and stir in.

  7. Allow to cool to approx. 30°C before pouring over the set tart base about 5mm thick. Then freeze for approx. 1 hour.