Mango and Passionfruit Cheesecake
Prep. Time:
30 mins
Baking Time:
70 mins
Total Time:
100 mins
Serves:
4 - 6
Ingredients
Instructions
Jelly
Add the agar-agar to the water and bring to a furious boil, whisking until all the agar-agar is invisible. Add the fruit powder, whisk well and set aside. This will not become 'bouncy' like a gelatin-based solution, but it will set.
Biscuit base
Blend the biscuits, sugar, and fruit powder together then pour in the melted butter and keep mixing.
Press into the base of an 8" loose-bottomed tin and bake at 350° F for 10 - 12 minutes.
Set aside to cool.
Cheesecake
Blend the cream cheese and sugar together for about 2 minutes until really well mixed. From this point on, beware over-mixing. If in doubt, don't.
Add the sour cream and fruit powder and mix only until the powder is well blended.
Beat the eggs and add them in about three blasts, pulverizing briefly.
Top the batter on top of the biscuit base and cook in a bain marie for about an hour, still at 350° F.
Remove from oven and leave to cool completely before removing the cheesecake from the tin and then somehow man-handling the jelly onto the top.
