Preparation Time: 20 minutes, plus setting time
Cooking Time: 10 minutes
- For the cheesecake
- 1.5 leaves bronze gelatine
- 150g passionfruit juice (use fresh passionfruit and pass them through a sieve if you can’t find juice)
- 100g sugar
- 500g cream cheese
- 125ml double cream
- For the mango jelly
- 50g sugar
- 400g mango purée (if you can’t find purée, blend tinned mangoes instead)
- juice of 1 lime
- 3.5 leaves bronze gelatine
For the cheesecake
Soak the gelatine in cold water.
Retain a couple of tablespoons of the cream. Put all the other ingredients in a bowl and whisk for around 3 minutes.
Drain and squeeze the gelatine. Put it in a pan with the reserved cream and heat gently to melt.
Add the gelatine and cream mixture to the bowl with the other ingredients and combine well.
Pour the cheesecake mixture into moulds and put in the fridge to set.
For the mango jelly
Soak the gelatine in water.
Put all the other ingredients in a pan and heat gently.
Drain and squeeze the gelatine. Add it to the mixture, stir well to combine and leave to cool slightly.
Pour the jelly on top of the cheesecake and leave to set.