Tropical Souffle Cheesecake
10 servings, ready in 3 hours and 20 minutes
Discover this easy, delicious & all-star recipe from the SPLENDA® Brand! This Tropical Souffle Cheesecake brings life into your kitchen, try it now with SPLENDA® Sugar Alternative, Granulated!
Preparation time: 20 minutes
Cooking time: 3 hours chilling time
Lightly grease a 22cm (8½in) spring form tin and line the base with baking parchment.
Melt the butter, add the crushed biscuits and stir to combine.
Press into the base of the tin. Chill until required.
Place the mangoes in a food processor and blend until smooth.
Add the SPLENDA® Granulated, soft cheese, crème fraiche, passion fruit and egg yolks and blend again until smooth.
Sprinkle the gelatine over 4 tablespoons of hot water and leave for 2 minutes then stir to dissolve. If it does not fully dissolve, warm over a pan of simmering water.
With the food processor running add the gelatine and whiz for 30 seconds until well combined.
Pour into a large bowl.
In a clean bowl whisk the egg whites until stiff peaks form.
Carefully fold into the mango mixture a little at a time.
Spoon onto the base.
Chill for at least 3 hours or until set.
Decorate with toasted coconut before serving.
- 75g unsalted butter
- 175g digestive biscuits, crushed
- 2 large ripe mangoes, peeled and roughly chopped
- 6 tbsp SPLENDA® Granulated
- 300g full fat soft cheese
- 150g crème fraiche
- 3 passion fruit, halved and sieved
- 2 eggs, separated
- 1 x 11g sachet gelatine
- 4 tbsp hot water
- 25g desiccated coconut, toasted
|of which saturates||17.40g|
|of which sugars||7.40g|