200g ginger biscuits
200g digestive biscuits
200g butter, melted
3 x 280g tubs cream cheese
200g golden caster sugar
50g plain flour
1 lemon, zested
3 large eggs, beaten
200ml double cream
100g mango, chopped
For the topping
4 passion fruits, halved and flesh scooped out
3 tbsp lemon curd
50g fresh mango and pineapple slices
toasted coconut flakes (optional)
Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm rectangular tin with baking parchment. Blitz the biscuits in a food processor, or put in a large food bag and smash with a rolling pin. Put the crumbs in a large bowl, pour over the melted butter, stir well to combine, then tip into the tin. Press the mixture down well with the back of a spoon to form a compressed layer. Bake for 10 mins. Take the base out to cool, then turn the oven down to 120C/100C fan/gas 1/2.
In another bowl, whisk the sugar, flour, lemon zest, eggs, and cream with an electric hand whisk or balloon whisk until smooth. Pour onto the biscuit base then scatter over the mango pieces, pushing some of them into the cheesecake and letting others sit on the surface. Bake for 1 hr, then open the oven door and leave to cool for a further 30 mins. Once cool, chill in the fridge overnight.
When you’re ready to serve, push the passion fruit flesh through a sieve to get rid of the seeds, then mix the resulting pulp with the lemon curd. Drizzle the mixture over the cheesecake, decorate with fresh mango, pineapple mint leaves and toasted coconut flakes if you like, then cut into bars.