Name: Tropical Souffle Cheesecake
Prep time: 20 min
Total time: 3 h 20 min
Ingredients: 75 g unsalted butter; 175 g digestive biscuits, crushed; 2 large ripe mangoes, peeled and roughly chopped; 300 g full fat soft cheese; 150 g crème fraiche; 3 passion fruit, halved and sieved; 2 eggs, separated; 1 x 11 g sachet gelatine; 4 tablespoons hot water; 25 g desiccated coconut, toasted; 6 tablespoons SPLENDA® Granulated

Tropical Souffle Cheesecake

Makes10 servings
Prep Time20 min
Chilling Time3 hr
Total Time3 hr 20 min
Calories346
Made withSplenda Granulated Sweetener

Ingredients

75 g unsalted butter
175 g digestive biscuits, crushed
2 large ripe mangoes, peeled and roughly chopped
300 g full fat soft cheese
150 g crème fraiche
3 passion fruit, halved and sieved
2 eggs, separated
1 x 11 g sachet gelatine
4 tablespoons hot water
25 g desiccated coconut, toasted
6 tablespoons SPLENDA® Granulated

Nutrition Info Per Serving
% Daily Value*
Energy346 kcal443.59%
Total Fat28.00 g35.9%
of which saturates17.40 g6.33%
Total Carbohydrate17.90 g6.51%
of which sugars7.40 g2.69%
Fibre2.20 g7.86%
Protein6.60 g13.2%
Salt0.70 g0.25%

Instructions

1

Lightly grease a 22 cm (8½ in) spring form tin and line the base with baking parchment.

2

Melt the butter, add the crushed biscuits and stir to combine.

3

Press into the base of the tin. Chill until required.

4

Place the mangoes in a food processor and blend until smooth.

5

Add the Splenda Granulated, soft cheese, crème fraiche, passion fruit and egg yolks and blend again until smooth.

6

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.

7

With the food processor running add the gelatine and whiz for 30 seconds until well combined.

8

Pour into a large bowl.

9

In a clean bowl whisk the egg whites until stiff peaks form.

10

Carefully fold into the mango mixture a little at a time.

11

Spoon onto the base.

12

Chill for at least 3 hours or until set.