Mango and passion fruit cheesecake
Pastry chef and consultant Daniel Fletcher provides his easy recipe for this glamorous deconstructed cheesecake dessert. Although there are several elements, including an oat crumble, passion fruit curd and exotic sorbet, they are all simple to make and can be made in advance.
Ingredients
Mango and passion fruit sorbet
- 650g of mango purée
- 100g of concentrated passion fruit purée
- 200g of sugar
- 30g of glucose
- 140g of water
Cheesecake
- 250g of cream cheese
- 250g of double cream
- 90g of icing sugar
- 1/2 vanilla pod
Oat and honey crumble
- 265g of butter
- 230g of plain flour
- 230g of sugar
- 230g of oats
- 140g of runny honey
- 1 pinch of salt
Passion fruit curd
- 200g of egg yolk
- 125g of egg
- 215g of sugar
- 300g of concentrated passion fruit purée
- 2 gelatine leaves
- 250g of butter , cold and diced
Mango and passion fruit compote
- 1 mango , peeled and diced
- 2 1/2 passion fruits , halved and seeds removed
Equipment
- Ice cream maker
Method
1
Start with the sorbet, as this will need time to freeze. Add the sugar, glucose and water to a pan and bring to a boil over a medium heat. Allow to cool, then add in both purées, mix to combine then pass through a sieve to ensure it is smooth. Churn the mix in an ice cream machine until done, then reserve in the freezer
2
To make the cheesecake mixture, beat together the cream cheese, icing sugar and vanilla seeds (scraped from the pod). Add in the cream and whip until stiff. Transfer to a large piping bag and reserve in the fridge until ready to serve
3
For the crumble, rub together the butter, flour, sugar and salt in a bowl to make a sandy mixture. Add in the oats and honey and stir together so that it forms small clusters. Spread out on a baking tray and chill until firmed up slightly
4
Preheat the oven to 170°C/gas mark 4
5
Once chilled, bake in the oven until golden brown (about 15 minutes). Remove and allow to cool, then blitz to a fine crumb in a blender and set aside until serving
6
To make the curd, mix together the egg yolks, whole eggs, sugar and purée in a large bowl. Place over a bain marie (pan of barely simmering water) and continue to stir over the heat until it starts to set
7
Soften the gelatine leaves in a small bowl of water, then mix into the curd. Take the bowl off the heat and whisk in the diced butter. Pass the curd through a sieve to remove any lumps, then chill until needed
8
Make a simple compote by mixing together the fresh diced mango and passion fruit seeds in a bowl, then chill in the fridge until ready to serve
9
To serve, pipe two large mounds of the cheesecake mixture onto each serving plate. Scatter over some of the crumble and dot around spoonfuls of the passion fruit curd. Spoon over some of the fresh mango and passion fruit, then finish with a quenelle of the sorbet
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Mango and passion fruit cheesecake
