Tropical Mango and Passionfruit Cheesecake
Indulge in the vibrant flavors of our Tropical Mango and Passionfruit Cheesecake, a perfect summer dessert featuring a light, fluffy cake, creamy cheesecake filling, and tangy passionfruit topping. This easy recipe brings a taste of the tropics to your table, making it a must-try for any dessert lover!
Ingredients:
For the Cake:
– 4 large eggs, separated
– ¾ cup caster sugar, divided
– 1 teaspoon vanilla extract
– ½ cup self-raising flour
– ¼ teaspoon salt
– ½ cup diced ripe mango (fresh or canned)
– ½ cup desiccated coconut (optional)
– Yellow food colouring (optional)
– Icing sugar, for dusting
For the Cheesecake Filling:
– 8 oz cream cheese, softened
– ½ cup icing sugar
– 1 teaspoon vanilla extract
– 1 cup double cream
For the Passionfruit Topping:
– 1 cup passionfruit pulp (fresh or frozen)
– ¼ cup caster sugar
– 1 tablespoon cornstarch
– ¼ cup water
Instructions:
For the Cake:
1. Preheat your oven to 180°C (350°F). Line a 9-inch round cake tin with baking parchment.
2. In a large bowl, whisk egg whites until stiff peaks form. Gradually add half of the caster sugar and continue whisking until the meringue is glossy and firm.
3. In another bowl, beat egg yolks with the remaining caster sugar and vanilla extract until pale and creamy. Gently fold in the self-raising flour, salt, and diced mango. Add a drop of yellow food colouring if desired.
4. Carefully fold the egg yolk mixture into the meringue until just combined.
5. Pour the cake batter into the prepared tin and sprinkle with coconut, if using.
6. Bake for 25-30 minutes, or until the cake is golden brown and a skewer inserted into the centre comes out clean.
7. Let the cake cool completely before adding the cheesecake filling.
For the Cheesecake Filling:
1. In a large bowl, beat the cream cheese and icing sugar until smooth.
2. In another bowl, whip the double cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
3. Spread the cheesecake filling evenly over the cooled cake.
For the Passionfruit Topping:
1. In a small saucepan, combine passionfruit pulp, caster sugar, cornstarch, and water.
2. Heat the mixture over medium heat, stirring constantly, until it thickens and bubbles.
3. Remove from heat and let it cool slightly before pouring over the cheesecake.
4. Chill the cake for at least 2 hours before serving.
5. Dust with icing sugar before serving.
Tips:
– For a richer flavour, replace some of the cream cheese with Greek-style yogurt in the cheesecake filling.
– If you don’t have passionfruit, you can use another tropical fruit like guava or pineapple instead.
– For an extra touch, garnish the cheesecake with fresh mango slices and passionfruit seeds.
