X

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

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

Serves 8
Total Time 1 hour 30 mins
Ingredients
Unsalted butter
60g
Sugar
25g
Plain flour, sifted
60g
Fine semoilna
60g
Cream cheese
110g
Sugar (For cheesecake)
80g
Gelatine powder
4g
Passion fruit puree
40ml
Egg white
1
Sugar (For Swiss meringue)
40g
Whipping cream
125ml
Piping jelly
250g
Yellow food colouring
1 drop
Fresh mango
200g
Mint leaves
-
Sugar (For fresh mango pearls)
25g
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.