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Tropical cheesecake bars

Ingredients

  1. Step 1 200g ginger biscuits
  2. Step 2 200g digestive biscuits
  3. Step 3 200g butter , melted
  4. Step 4 3 x 280g cream cheese
  5. Step 5 200g caster sugar
  6. Step 6 50g plain flour
  7. Step 7 zest 1 lemon
  8. Step 8 3 large eggs , beaten
  9. Step 9 200ml double cream
  10. Step 10 100g fresh mango , chopped into small cubes
  11. Step 11 4 passion fruits
  12. Step 12 3 tbsp lemon curd
  13. Step 13 50g mango and pineapple slices
  14. Step 14 mint leaves
Tropical cheesecake bars
Calories: 567 Carbohydrate: 42 g Protein: 7 g Fat: 41 g
Cook time: 90 minutes Prep time: 30 minutes Total time: 120 minutes Servings: 1214

TAGS

Dessert Treat Bar Cheesecake Dessert mango Miriam Nice Passionfruit Sharing summer Vegetarian

Directions

  1. Step 1 Heat oven to 200C/180C fan/gas 6. Line the base and sides of a 20 x 30cm rectangular tin with baking parchment. Put the biscuits into a large food bag and bash with something heavy like a rolling pin, alternatively blitz in a food processor. Put the biscuit crumbs into a large bowl and pour over the melted butter, stir well to combine then tip into your prepared tin. Press the mixture down well with the back of a spoon to form a compressed layer. Bake in the preheated oven for 10 mins. Take it out of the oven to cool and turn the oven down to 120C/100C fan/gas ½.
  2. Step 2 In another large bowl whisk together the remaining cheesecake ingredients until smooth, you can do this with electric beaters or with a balloon whisk. Pour onto the biscuit base then scatter over the mango pieces here and there, pushing some of them into the cheesecake and letting others sit proud on the surface. Bake for 1hr then prop the oven door open and leave to cool for a further 30 mins. Once cold, chill the whole cheesecake in the fridge overnight.
  3. Step 3 When you're ready to serve, push the passion fruit flesh through a sieve to get rid of the seeds then mix the resulting pulp with the lemon curd. Drizzle the mixture over the cheesecake and decorate with fresh mango, pineapple and mint leaves.