tin mango in syrup, thoroughly drained and roughly chopped
2Tbsp.
finely chopped stem ginger, plus 2tbsp syrup from the jar
For the topping
1/2
ripe mango, stoned and thinly sliced
Handful of physalis, optional
2
-3 ripe passion fruit
Directions
Step 1Lightly grease a 20.5cm (8in) round springform tin and line base and sides with baking parchment. Whizz biscuits in a food processor until finely crushed (alternatively bash in a food bag with a rolling pin). Add melted butter and pulse/mix until mixture clumps together. Empty into lined tin and press to level with the back of a spoon. Chill until needed.
Step 2In a large bowl using a handheld electric whisk, beat cream cheese and icing sugar until smooth. Add cream, lime zest and juice and beat again until mixture just holds its shape. Next, fold in mango, ginger and ginger syrup. Scrape into tin and spread to level. Chill for at least 4hr, or ideally overnight, until set.
Step 3To serve, transfer cheesecake to a cake stand or plate. Top with the sliced mango and physalis. Halve passion fruits, scrape out pulp and drizzle over the cheesecake. Serve.
Per serving:
Calories: 503
Protein: 4g
Total fat: 36g
Saturates: 22g
Carbs: 41g
Total sugars: 31g
Fibre: 1g
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
