Try this quick and easy recipe for a fruity and creamy mango mascarpone cheesecake.
Melt butter in microwave. (should only need about 40 seconds)
Blend biscuits to rough crumbs.
Add the butter and biscuits together and then press into a flan tin to cover the bottom and sides. Place in the fridge.
Beat cream cheese until soft and then beat in the caster sugar. Once sugar is fully mixed in add the marscopone cheese and beat for a further minute.
In a separate bowl whip cream until thick then fold this into the cheese mixture. Place mixture into biscuit base and smooth over.
Cut mangoes in to slices length ways. Arrange these onto the filling. Then place the passionfruit pulp on top.
Refrigerate for 3hrs.
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