Ingredients

150 g (5 oz) Arnott’s Marie Biscuits (17 crackers) or other plain sweet biscuits

100 g (3.5 oz) unsalted butter, melted

2 tbsp white sugar

700 g (1.4 lb) mango flesh (about 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

3/4 tsp gelatin powder

1/4 cup (65 ml) cold tap water

1 tbsp lemon juice

300 ml (10 oz) whipping cream

1 tbsp white sugar

1 tsp vanilla extract

1 large mango, cut into cubes

2 passionfruit

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 leaving overhang, then secure it in the pan. Grease the sides with butter and line with paper.

Step 2: Blitz the biscuits in a food processor into fine crumbs. Add melted butter and sugar, then blitz until combined. Press the mixture firmly into the base of the prepared pan. Set aside.

Step 3: For the filling, sprinkle 4 1/2 tsp gelatin over 1/2 cup cold water in a heatproof bowl. Stir gently to moisten and let sit for 5 minutes until gelatinous. Microwave twice for 15 seconds each, stirring in between, until dissolved. Cool for 5 minutes.

Step 4: Blitz the mango flesh in a food processor until smooth. Reserve 3/4 cup of this puree for the mango jelly topping.

Step 5: Add softened cream cheese, 300 ml whipping cream, caster sugar, and the dissolved gelatin mixture to the food processor with the mango puree. Blend for about 30 seconds until smooth and well combined.

Step 6: Pour the filling over the biscuit base in the pan. Refrigerate for at least 3 hours until the top is set.

Step 7: To make the mango jelly, sprinkle 3/4 tsp gelatin over 1/4 cup cold water in a bowl. Let sit 5 minutes, then microwave twice for 10 seconds, stirring in between, until dissolved. Cool for 5 minutes.

Step 8: Mix the reserved mango puree with lemon juice in a bowl. Add the cooled gelatin and whisk until combined.

Step 9: Pour the mango jelly mixture over the set cheesecake filling. Tilt the cake gently to spread the jelly evenly. Refrigerate for 12 hours or more to fully set.

Step 10: Carefully release the pan sides. Use the overhanging paper to lift the cheesecake onto a serving plate, then slide the paper out from underneath.

Step 11: For decoration, whip 300 ml whipping cream with vanilla extract and white sugar until soft peaks form. Pile the whipped cream in the center of the cheesecake.

Step 12: Top with cubed mango and passionfruit pulp. Serve and enjoy the fresh, tropical flavors!

Tips & Variations

Use ripe, fragrant mangoes for the best flavor and natural sweetness.

If gelatin is not available, you can use agar-agar but adjust quantities according to package instructions.

For a citrus twist, add a teaspoon of lime zest to the filling mixture.

To make individual servings, use small glass jars or ramekins instead of a large pan.

FAQs

Can I use canned mango instead of fresh?

Fresh mango gives the best flavor and texture, but if using canned mango, choose ones packed in juice without added sugar and drain well. The cheesecake may be slightly less vibrant in taste.

What can I use instead of gelatin?

Agar-agar is a vegetarian alternative to gelatin and works well for setting the jelly layer. Use according to the package instructions and be aware it sets more firmly and quickly than gelatin.