Chilled Passion Fruit Cheesecake on Scottish Shortbread with Fresh Mango

The rich sweetness of the mango complements the passion fruit cheesecake perfectly and results in a unique and unconventional combination of flavours

The rich sweetness of the mango complements the passion fruit cheesecake perfectly and results in a unique and unconventional combination of flavours

Serves 8

Total Time 1 hour 30 mins

Ingredients

Cooking Method

Step 01	Beat the butter and sugar until soft, then add the remaining ingredients and mix until smooth. Transfer to a piping bag and pipe 25g of dough into eight 6cm-diameter rings then bake at 160°C for 12-15 minutes.
Step 02	Warm the cream cheese with sugar over a bain-marie at 60°C. Dissolve the gelatin with 2 tablespoons of water and wait 20 seconds. Boil the passion fruit purée separately in water, then add the dissolved gelatin. Pour the fruit/gelatin into the cheese mixture and continue to mix until smooth.
Step 03	Make a Swiss meringue by whisking the sugar and egg white over a bain-marie at 60°C until stiff peaks form. Fold the meringue into the cheese mixture, followed by the whipping cream that has been whipped to soft peaks. Pipe this mixture into eight x 6cm-diameter circle moulds. Freeze for 1 hour. Heat the cold glaze with the yellow colouring to 34°C and spread a layer on top of each cheesecake. Remove the mould.
Step 04	Place the Scottish shortbread on a flat surface, then place the chilled cheesecake on top. Use a melon baller to scoop out balls of fresh mango, then mix them with the chopped mint leaves and sugar so the flavours are infused into the fruit. Arrange the mango “pearls” on top of the cheesecake and around the edge of the plate.