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RECIPES
CHEESECAKE WITH MANGO AND
PASSIONFRUIT COULI
Serves 8 to 10
INGREDIENTS
250g plain sweet biscuits, broken into pieces
125g butter, melted
250g cream cheese, cubed and softened
395g can sweetened condensed milk
½ cup cream
1 tablespoon finely grated lemon rind
¼ cup fresh lemon juice
Mango and Passionfruit Couli
INGREDIENTS
2-3 fresh ripe mangoes, peeled and chopped
2-3 tablespoons of fresh orange juice
Pulp of 3 passionfruit
Biscuit Base
METHOD
1. Place biscuits into blender jug.
2. Select PULSE setting and pulse until
biscuits are finely crushed.
3. Place into a bowl, add melted butter and
mix well. Press biscuits mixture into the
base and sides of a greased and lined
20cm spring form pan. Chill until firm.
Filling
METHOD
1. Place cream cheese, condensed milk,
cream, lemon rind and lemon juice into
clean blender jug. Select High setting
and blend until mixture is smooth and
well combined, about 20 to 30 seconds,
do not overbeat.
2. Pour into prepared crumb crust, cover
and refrigerate for at least 24 hours
before serving.
Mango and Passionfruit Couli
METHOD
1. Place mango and orange juice into clean
blender jug. Select Medium setting,
blend until smooth, pour into a serving
jug and stir through passionfruit pulp.
2. Serve cheesecake with mango and
passionfruit couli.
NOTE
If mango puree is a little too thick, add
extra orange juice.
SUGAR SYRUP
Makes approx 3 cups
INGREDIENTS
3 cups white sugar
2 cups water
METHOD
1. Place sugar and water into a heavy base
saucepan and cook, stirring over a very
low heat until sugar has dissolved.
2. Raise heat and simmer mixture for
10 minutes.
3. Remove from heat and allow to cool
completely. Store in an airtight container
in a cool place.