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Whipped Mango Cheesecake with Passionfruit, Coconut & White Chocolate

Recipe by Darren Purchese

A show-stopping dessert that's not plum pudding!

Serves 4

 

  • COCONUT, WHITE CHOCOLATE & CRANBERRY BISCUIT BASE:
  • 65g chocolate chip cookie crumb
  • 45g Feuilletine wafers (or crushed cornflakes)
  • 20g desiccated coconut
  • 20g coconut flakes
  • 20g cranberries, dried & chopped
  • 70g white chocolate, melted
  • WHIPPED MANGO CHEESECAKE:
  • 200g cream
  • 250g cream cheese
  • 1 vanilla pod
  • 75g icing sugar (optional)
  • 100g ripe mango flesh, chopped
  • 100g coconut cream
  • PASSIONFRUIT CURD
  • 90ml passionfruit juice (seeds removed)
  • 165g (3) eggs, whole beaten
  • 150g caster sugar
  • 100g unsalted butter, room temperature
  • 3g gelatine leaves, soaked & drained
  • TO ASSEMBLE:
  • Coconut, white chocolate & cranberry biscuit base
  • Passionfruit curd
  • Whipped mango cheesecake
  • Passionfruit, fresh
  • Mango flesh
  • White chocolate melted
  • 1 litre of water frozen in a container

Coconut, White Chocolate & Cranberry Biscuit Base

1) Mix all of the dry ingredients together in a bowl. Add the melted chocolate and mix well with a spoon.

2) Transfer to a tray lined with paper. Spread the mix out onto the paper, pushing down, then refrigerate for 20 minutes to harden.

3) Once cold, break into irregular sized pieces and store in the fridge until needed.

Whipped Mango Cheesecake

1) Whisk the cream to semi-firm peaks and reserve.

2) Use a machine to beat the cream cheese to a smooth consistency with the icing sugar and vanilla seeds (if using).

3) Add the mango flesh and coconut cream and beat again.

4) Gently fold the whipped cream into the mix.

5) Transfer to a piping bag and use immediately.

Passionfruit Curd

1) Soak the gelatine in cold water for 3 minutes to soften. Lift gelatine from the water, squeezing the water out. Reserve the bowl of water.

2) In a medium bowl, combine the passionfruit juice, eggs, sugar, and butter, and use a stick blender to process together until just combined.

3) Place the bowl over the reserved saucepan of simmering water. Cook the curd, stirring regularly until mixture reaches 82°C. Remove bowl from the heat and stir gelatine through until dissolved.

4) Strain curd through a fine sieve into a clean medium bowl, set over a larger bowl filled with ice.

5) Stir until cool enough to refrigerate.

To Assemble

1) Use a pastry brush to brush the melted white chocolate on the inside of four glasses. Add the remaining melted chocolate to a piping bag and reserve somewhere warm.

2) Add granola size pieces of biscuit base to each glass.

3) Spoon some passionfruit curd into the bottom of each glass.

4) Pipe in around 80g – 90g of whipped cheesecake into each glass.

5) Add fresh fruit to each glass and top with the remaining cheesecake mix.

6) Add more fresh fruit on top.

7) Pipe the white chocolate from the piping bag directly onto the frozen water in a circular motion to resemble a wreath. Make sure it’s the same diameter size as the cavity in the dessert glass.

8) Place the garnish on top of each dessert.

9) Serve immediately.

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