White Chocolate Passion-fruit And Mango Cheesecake

White Chocolate Passion-fruit And Mango Cheesecake Ingredients

200g white chocolate chips300g full fat cream cheese300ml double cream1 tsp lemon juice1 tsp vanilla extract1/4 of a ripe mango1 tsp mango flavouring essence175g digestive biscuits50g melted unsalted butter3 passion fruitsApprox 50g caster sugarRemaining mango (diced)Dessicated coconut/white chocolate shavings/flaked almonds to top

Method

1. For the base, blitz the biscuits in a processor until all crumbs, add the melted butter and mix well until combined. Scoop evenly into the smaller pots/springform cake tin and refrigerate.2. Melt the white chocolate chips in a bowl over a pan of boiling water and leave to cool for around 10mins.3. Beat the cream cheese in a large mixing bowl until soft and fold in the white chocolate gently. Whip the double cream until you have stiff peaks and fold into the cream cheese.4. Blitz the quarter of the mango and add to mixture, along with mango essence, lemon juice and vanilla extract. (If mixture seems fluid consider using gelatine.)5. Spread the mixture over the biscuit base or if using smaller pots, scoop into a piping bag and fill carefully allowing space for the topping. Refrigerate ideally overnight/until cheesecake is firm to touch.6. Scoop out the passion-fruit into a pot and heat with the sugar until it has dissolved. Leave to cool.7. Top the cheesecake with the diced mango and pour the passion-fruit mixture on top. Leave to set in the fridge for another hour and sprinkle with choice of topping i.e. white chocolate shavings/dessicated coconut/flaked almonds before serving.