Recipe
Mango
&
passionfruit
cheesecake
Ingredients
- Macphie fru-ti o.t.t® Mango & Passionfruit dessert topping
- Macphie Mactop® Traditional
- Cream cheese
- Icing sugar
- Digestive biscuits
- Butter
- Passionfruit
- Mango
- Leaf gelatine
Method
Soak some leaf gelatine in water.
Line moulds with cling film. Crush digestive biscuits and combine with melted butter & place into the bottom of the moulds.
Whip the Macphie Mactop® Traditional to a firm whip.
Combine the icing sugar & cream cheese in a separate bowl.
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.
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.
Allow to cool to approx. 30°C before pouring over the set tart base about 5mm thick. Then freeze for approx. 1 hour.
