Chilled Mango Cheesecake is the best dessert for summer, as you can make it for BBQ’s, for a weekend treat, or just because the mangoes at the shop look delicious! My kids love this for a summer treat, and I’m happy to indulge them as they still get some fruit in.
Grease a 6cm-deep, 20cm round springform pan. Line base and side with baking paper.
Place biscuits in a food processor. Process until finely chopped.
Add butter. Process until combined.
Press biscuit mixture evenly over the base of prepared pan. Place pan in the fridge.
Using an electric mixer, beat cream cheese until smooth. Add sugar and lime rind. Beat for two minutes. Add cream. Beat for five minutes or until mixture is thick. Spoon into prepared pan.
Place mango in a food processor. Process until smooth. Loosely fold mango puree through cream cheese mixture.
Cover mixture with plastic wrap, then place in the fridge overnight (or until firm).
Remove cheesecake and place on a serving plate. Top with passionfruit pulp. Serve.
For a frozen cheesecake, rather than placing in the fridge, freeze the cheesecake overnight, then thaw at room temperature for 10-15 minutes before serving.