Prep time: 45 minutes , Cook time: 2 hours , Yield: 8-10 servings
Ingredients
- 250g plain sweet biscuits (such as lotus biscotti)
- ⅓ cup (35g) desiccated coconut
- 150g butter, melted
- 500g cream cheese, at room temperature
- 300g sour cream
- ½ cup (115g) caster sugar
- 3 eggs, whisked
- 4 frozen mango cheeks, thawed, pureed (see note)
- 5 passionfruit, pulp removed
Instructions
- Preheat oven to 160°C (150°C fan, Gas Mark 3). Grease a 22cm springform cake pan. Place the biscuits in a food processor and process until finely crushed. Transfer to a large bowl.
- Add the coconut and butter. Mix until well combined. Press evenly over the base and two-thirds of the way up the sides of the pan. Chill in the fridge.
- Place the cream cheese in the food processor and process until smooth. Add the sour cream, sugar and eggs. Blend until creamy and well combined.
- Transfer to a large bowl.
- Whisk in the mango puree and passionfruit until well combined. Pour into the chilled base. Place on a baking tray. Bake for 1 hour.
- Turn the oven off and leave the door ajar for 1 hour. Chill in the fridge overnight.
Tips
- If you are unable to find frozen mango cheeks, use 8 drained canned apricot halves.