This Tropical Cheesecake is fool-proof, tried and tested. Give it a go at your next barbecue, and watch the looks of admiration for your cooking...
145g plain sweet biscuits
1/4 cup desiccated coconut
90g unsalted butter, melted
1/2 cup fresh orange juice
6 teaspoons gelatine
350g cream cheese, softened
1/3 cup caster sugar
2 tablespoons lemon juice
425g can mangoes, drained and chopped, or 2 fresh mangoes, chopped
450g can unsweetened crushed pineapple, drained.
1 1/4 cups cream
extra whipped cream, kiwi fruit and mango wedges to decorate.
lightly grease a 20cm diameter springform tin and line the base with baking paper. Put the biscuits in a food processor and chop until they are finely crushed. Add the coconut and butter and process until well combined.
Spoon into the tin, press firmly over the base, then refrigerate.
Put the fresh orange juice in a small heatproof bowl, sprinkle the gelatine in an even layer over the surface and leave to go spongy. Bring a large pan filled with about 4cm water to the boil, then remove from the heat.
Carefully lower the gelatine bowle into the water (it should come halfway up the side of the bowl), then stir until the gelatine has dissolved. Allow to cool.
Beat the softened cream-cheese and caster sugar in a bowl for 3 minutes, or until smooth. Beat in the lemon juice and gently fold in the mango and crushed pineapple. Fold in the dissolved gelatine.
Whip the cream into firm peaks. Fold into the mixture with a mental spoon. Pour into the tin, smooth and chill overnight. Decorate with extra cream and slices of fruit.
Note: If you are using fresh mangoes, increase the caster sugar to 1/2.
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