This recipe is a delightful no bake cheesecake that would be perfect for a summer afternoon. It also has a hint of lime to add that extra little bit of flavour! This recipe is best made the day before.
INGREDIENTS
Base
125g plain sweet biscuits
60g unsalted butter, melted
Filling
500g cream cheese, softened
3/4 cup caster sugar
1 tsp finely grated lime rind
300ml thickened cream
425g can sliced mangoes, drained or 1 large fresh mango, sliced
3 passionfruit
METHOD
Base
Grease a 20cm springform cake tin and line with baking paper.
Crush biscuits in a food processor or with the end of a rolling pin until they resemble fine crumbs. Add melted butter and mix to combine. Press biscuit mixture evenly over the base of cake tin. Refrigerate.
Filling
Using an electric mixer, beat cream cheese until smooth. Add caster sugar and lime rind and beat for 2 minutes. Add cream and beat for a further 5 minutes or until mixture has thickened. Spoon mixture over biscuit base.
Place mango in food processor and process until smooth. Pour over cream cheese mixture and swirl with a sharp pointed knife to create a marble effect.
Cover cake tin with plastic wrap and place in freezer overnight.
Remove cheesecake to a plate and let it stand for 15 minutes at room temperature. Top with passionfruit pulp.
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