White Chocolate Mango Cheesecake Slice

Ingredients

100 g Arnott’s butternut snap biscuits
100 g Digestive biscuits
80 g butter, melted
1 mango, stoned, peeled, coarsely chopped
500 g cream cheese, softened
1/2 cup (125mL) coconut cream
1/3 cup (75 g) caster sugar
200 g white chocolate, melted
4 passionfruit, halved, pulp strained
2 free-range eggs
Chopped mango, extra, to serve
Passionfruit pulp, to serve

Method

Grease a 20 cm (base measurement) square cake pan and line the base and sides with baking paper, allowing sides to overhang. Place combined biscuits in a food processor and process until crushed. Add butter and process until well combined. Spoon into the prepared pan and use a flat-bottomed glass to spread and press evenly over the base. Place in the fridge for 30 minutes to set.

Preheat oven to 150 C. Place the mango in a clean food processor and process until smooth. Add the cream cheese, coconut cream and sugar. Process until smooth. Add chocolate and passionfruit juice and process until smooth. Add eggs and process until well combined.

Pour into the prepared pan. Bake for 45-50 minutes or until the cheesecake is just set. Turn oven off. Set aside in the oven, with the door ajar, to cool. Place in the fridge for 2 hours to chill.

Transfer cheesecake to a serving plate. Top with extra mango and passionfruit pulp. Cut into pieces.

Credits: Coles

Photo Credits: Coles