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Mango marscopone cheesecake


  • .75 x pkt arrowrooot biscuits

  • 40g butter

  • 1 x 250g block cream cheese

  • .75 cup caster sugar

  • 1 x 250g tub marscopone cheese

  • 125ml thin cream

  • 2 x fresh mangoes

  • 2 x passionfruit


  • 1.

    Melt butter in microwave. (should only need about 40 seconds)

  • 2.

    Blend biscuits to rough crumbs.

  • 3.

    Add the butter and biscuits together and then press into a flan tin to cover the bottom and sides. Place in the fridge.

  • 4.

    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.

  • 5.

    In a separate bowl whip cream until thick then fold this into the cheese mixture. Place mixture into biscuit base and smooth over.

  • 6.

    Cut mangoes in to slices length ways. Arrange these onto the filling. Then place the passionfruit pulp on top.

  • 7.

    Refrigerate for 3hrs.


If your fruit isn't very sweet can dust some icing sugar over the top.

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