Tropical Mango and Passionfruit Cheesecake

Tropical Mango and Passionfruit Cheesecake

Indulge in the vibrant flavors of our Tropical Mango and Passionfruit Cheesecake, a perfect summer dessert featuring a light, fluffy cake, creamy cheesecake filling, and tangy passionfruit topping. This easy recipe brings a taste of the tropics to your table, making it a must-try for any dessert lover!

Ingredients:

For the Cake:

– 4 large eggs, separated
– ¾ cup caster sugar, divided
– 1 teaspoon vanilla extract
– ½ cup self-raising flour
– ¼ teaspoon salt
– ½ cup diced ripe mango (fresh or canned)
– ½ cup desiccated coconut (optional)
– Yellow food colouring (optional)
– Icing sugar, for dusting

For the Cheesecake Filling:

– 8 oz cream cheese, softened
– ½ cup icing sugar
– 1 teaspoon vanilla extract
– 1 cup double cream

For the Passionfruit Topping:

– 1 cup passionfruit pulp (fresh or frozen)
– ¼ cup caster sugar
– 1 tablespoon cornstarch
– ¼ cup water

Instructions:

For the Cake:

1. Preheat your oven to 180°C (350°F). Line a 9-inch round cake tin with baking parchment.
2. In a large bowl, whisk egg whites until stiff peaks form. Gradually add half of the caster sugar and continue whisking until the meringue is glossy and firm.
3. In another bowl, beat egg yolks with the remaining caster sugar and vanilla extract until pale and creamy. Gently fold in the self-raising flour, salt, and diced mango. Add a drop of yellow food colouring if desired.
4. Carefully fold the egg yolk mixture into the meringue until just combined.
5. Pour the cake batter into the prepared tin and sprinkle with coconut, if using.
6. Bake for 25-30 minutes, or until the cake is golden brown and a skewer inserted into the centre comes out clean.
7. Let the cake cool completely before adding the cheesecake filling.