Mango & Passionfruit Cheesecake Recipe
Served with coconut sorbet.
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Ingredients
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Cheesecake Base
Cheesecake Filling
Coconut Sorbet
Method
Cheesecake Base
- 1
Prepare the Base
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until the mixture resembles wet sand.
- 2
Form the Base
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 8-10 minutes, then remove and let cool.
Cheesecake Filling
- 3
Mix the Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sour cream, sugar, and vanilla extract, mixing until well combined.
- 4
Add Purees and Eggs
Add the mango puree, passionfruit puree, and lemon juice to the cream cheese mixture. Mix until smooth. Then add the eggs one at a time, mixing on low speed after each addition until just combined.
- 5
Bake the Cheesecake
Pour the filling over the cooled crust in the springform pan. Bake in the oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.
- 6
Cool and Chill
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight before serving.
Coconut Sorbet
- 7
Prepare the Sorbet Mixture
In a bowl, whisk together the coconut milk, granulated sugar, lime juice, and a pinch of salt until the sugar is fully dissolved.
- 8
Chill the Mixture
Refrigerate the mixture for at least 1 hour or until thoroughly chilled.
- 9
Freeze the Sorbet
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer to an airtight container and freeze for at least 4 hours to harden.
