I’m not even sure there are words to describe how delicious this cheesecake is.. I’m not even going to try, but just… make this! You will not regret it I promise. (Except maybe if you eat the whole thing in one go which is way too easy to do!)
The recipe is adapted from this one by Sainsbury’s.
Ingredients (serves 6)
For the base
100g digestive biscuits
50g melted butter
1/2 tsp ground ginger
For the cheesecake
250g full-fat cream cheese
75ml sour cream
65g caster sugar
1 tbsp cornflour
2 egg yolks
grated zest of a lime
juice of 2 limes
1 tsp vanilla bean paste (or extract)
For the topping
4 tbsp mascarpone
1 sliced mango
grated zest of 1 lime
Preheat the oven to 180c/gas mark 4, and line an 18cm springform cake tin with greaseproof paper – the paper should come at least 2.5cm above the top of the tin edge.
First make the base – in a food processor crush the biscuits and add the butter and ginger. Pour into the tin and push down gently, before cooking for 10 minutes.
Once cooked, remove from the oven and reduce the heat to 160c/gas mark 3.
In a bowl, beat together the cream cheese, sour cream, sugar and cornflour. In a different bowl, mix the eggs, yolks, zest, juice and vanilla. Slowly mix this into the cream cheese mixture, and beat until smooth.
Pour this onto the biscuit base.
Bake in the oven for 40 minutes, and then turn the oven off and leave the cheesecake inside until cool.
When the cheesecake is cool, put it in the fridge.
Cut the mango into slices, and remove the fruit from the passionfruit. Strain the pulp, and reserve a few pips.
Spread the mascarpone onto the cheesecake, and then arrange the mango on top. Finally, drip the passionfruit juice onto it and add some pips.
Keep in the fridge until you want to eat it (if you can resist…)