80 ml water
1 tbsp powdered gelatine
5 savoiardi sponge finger biscuits, split lengthways
2 x 220 g tubs extra light cream cheese
260 g (1 cup) low-fat vanilla yoghurt or diet vanilla yoghurt
80 g caster sugar or granulated sugar substitute
4 passionfruit, pulp removed
1 mango, flesh removed, pureed
1 mango, thinly sliced, to serve
3 passionfruits, pulp removed, to serve
- Put water in a small heatproof bowl. Sprinkle over gelatine and stir well. Set aside for 10 minutes. Put gelatine mixture in microwave and cook on medium/50% for 1 minute. Stir well and set aside.
- Spray a 20cm (base measurement) springform tin with cooking spray. Line base and sides with baking paper. Arrange sponge fingers over base, cutting to fit snugly.
- Put cream cheese, yoghurt and sugar in a large bowl. Using electric beaters, whisk until well combined. Stir in gelatine mixture and passionfruit pulp. Pour mixture over biscuit. Spoon teaspoonfuls of mango puree over filling. Using a skewer, swirl mango puree through filling. Put on a tray and refrigerate for 6-8 hours or until completely set.
- Remove sides of the tin. Remove baking paper from tin. Line a flat plate with a piece of baking paper. Put plate, with baking paper face down, on tin. Carefully turn out cheesecake onto plate. Remove baking paper from cheesecake base. Invert cheesecake onto a serving plate. Top with extra mango slices and sprinkle over passionfruit. Serve immediately.