This recipe is from my great friend Ginny, one of the best bakers ever. She is currently in Australia, and I miss her cooking (and her!). You better come back home soon Gins.
You can put whatever fruit you like on top of it – it works extremely well with passion fruit as the acidity and tang of the fruit cuts through the creamyness of the cheesecake. This one we made with alphonso mangoes – THE best flavoured mangoes ever. I only buy mangoes in the short April to early June season when these full flavoured mangoes arrive from India.
In this pic, with this cheesecake, I have halved the cheesecake mixture – ie, used the full amount of base, but only the half the amount of cream cheese etc. This is because it was just for our family of four (in lockdown). If you are making it for a lunch or gathering of more people, then make the full amount.
For the base
150 grams of digestive biscuits
75g of butter (melted)
For the topping
650g Cream cheese
600ml double cream, whipped stiff
250g caster sugar
100g mango or passion fruit puree. Or even puree some raspberries and then pile summer fruit on top
Crumb the biscuits in a mixer, and then stir in the melted butter. Press into the base of an 8inch tin with a removable base. I line the base with a reusable baking sheet circle, cut to fit. Chill in the fridge for one hour.
Whip the cream until stiff, and then fold in the cream cheese and sugar. Spread a third of the cream cheese mix over the biscuit base and add two tablespoons of fruit puree and swirl into the mixture. Repeat this after adding another third of cream cheese, and then pour the remainder of the fruit puree over the top of the cheesecake.
Chill for three to four hours. Remove from the tin just before serving.