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Mango Passionfruit Cheesecake

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Ingredients
  

For the crust:

  • 2 cups (200 g) graham crackers or digestive biscuits, finely crushed
  • 6 tablespoons (85 g) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of fine salt

For the filling:

  • 24 oz (680 g) cream cheese, room temperature
  • 3/4 cup (150 g) granulated sugar
  • 1 cup (240 ml) sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon fresh lime juice
  • 1/2 cup (120 ml) mango puree (from ripe mangoes or canned)
  • 2 1/2 teaspoons powdered gelatin
  • 3 tablespoons cold water (for blooming gelatin)
  • Pinch of salt

For the topping:

  • 1/2 cup (120 ml) passionfruit pulp (fresh or frozen, with seeds)
  • 1/2 cup (120 ml) mango puree
  • 1/4 cup (50 g) granulated sugar, or to taste
  • 1 teaspoon cornstarch mixed with 2 teaspoons water (optional, for extra thickness)
  • 1 teaspoon lime zest (optional)

To finish (optional):

  • Fresh mango slices
  • Extra passionfruit pulp
  • Mint leaves

Instructions
 

  • Prep the pan: Line the base of a 9-inch (23 cm) springform pan with parchment. Lightly grease the sides.
  • Make the crust: Combine crushed biscuits, sugar, and salt. Stir in melted butter until the mixture feels like damp sand. Press firmly into the base of the pan, pushing a little up the sides. Chill for 20 minutes.
  • Bloom the gelatin: Sprinkle gelatin over 3 tablespoons cold water in a small bowl. Let stand 5 minutes until spongy.
  • Beat the cream cheese: In a large bowl, beat cream cheese with sugar until smooth and fluffy, 2–3 minutes. Scrape the bowl as you go.
  • Add the dairy and flavor: Beat in sour cream, vanilla, lime juice, and a pinch of salt until fully combined and silky.
  • Warm the mango and dissolve gelatin: Gently warm the 1/2 cup mango puree in a small saucepan until just hot (not boiling). Remove from heat. Stir in the bloomed gelatin until completely melted and smooth.
  • Combine: Beat the warm mango-gelatin mixture into the cream cheese filling on low speed until evenly blended. The filling should look glossy and thick but pourable.
  • Fill and level: Pour the filling over the chilled crust. Tap the pan gently on the counter to release air bubbles. Smooth the top with an offset spatula.
  • Chill to set: Cover and refrigerate for at least 6 hours, preferably overnight, until firm.
  • Make the topping: In a small saucepan, combine passionfruit pulp, mango puree, and sugar. Bring to a gentle simmer over medium-low heat, stirring. Taste and adjust sweetness. If you want it thicker, stir in the cornstarch slurry and simmer 30–60 seconds until glossy.
  • Cool the topping: Remove from heat and let cool to room temperature. It should pour but not be hot.
  • Top the cheesecake: Once the cheesecake is fully set, run a knife around the edge and release the springform. Spoon the cooled topping over the surface, letting a few seeds show for texture. Sprinkle with lime zest if using.
  • Final chill: Refrigerate 30–60 minutes to lightly set the topping before slicing.
  • Garnish and serve: Add fresh mango slices, extra passionfruit, or mint. Slice with a hot, dry knife for clean edges.