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With summer fast approaching there’s no better way to celebrate the silly season than whipping out a a good quality jam to create some tasty home made treats.
Place the shortbread into a food processor and roughly blitz until the biscuits resemble fine bread crumbs. Add in the melted butter and coconut and pulse until the mixture comes together.
Place 3-4 tablespoons of the biscuit mixture into four 250ml sized jars. Press the mixture down with your fingertips. Refrigerate. Set aside about 1/3 cup of the leftover biscuit base to garnish the top later.
In the bowl of an electric mixer place the cream cheese, mascarpone, icing sugar and lime zest. Beat the mixture until smooth. Add in ¼ cup of Hanks Orange & Lime Marmalade and gently mix to combine.
Place the filling into a piping bag or alternatively make one from a zip lock bag by snipping off a corner. Pipe a layer of filling on top of the base.
Add a layer of sliced pineapple pieces and repeat with another layer of filling.
Add a layer of diced mango and finish off with a layer of filling.
Heat a small saucepan and brush some of the leftover pineapple and mango with Hank’s Orange and Lime Marmalade. Place into the pan and cook briefly until the fruit has slightly caramelized.
Cool the fruit before garnishing the top of each cheesecake. Add a small dollop of Hank’s Orange and Lime Marmalade followed by a sprinkling of the leftover shortbread base and a sprig of mint.
Refrigerate the cheesecakes for at least an hour before serving.
Hank's has partnered with up and coming and talented food blogger, recipe creator, food stylist and photographer Melissa Darr of The Whimsical Wife, to create delicious recipes with Hank's jams and chutneys.
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