Ingredients
Biscuit Base
- 125 g plain sweet biscuits
- 60 g unsalted butter, chopped into pieces
Cheesecake Filling
- 170 g caster sugar
- 1 lime, peel only
- 500 g cream cheese, softened
- 300 g thickened cream
- 425 g Fresh Mango flesh or Canned sliced Mango
Topping
- passion fruit pulp, (Approx 3 passionfruits)
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
*Recipe requires Freezing overnight*
1. Grease a 6cm-deep, 20cm round springform pan. Line base and side with baking paper
2. Add biscuits and chop finely 10sec/Speed 7, repeat if necessary.
Add 60g of unsalted butter in pieces, mix 1min/37C/Speed 4 or until butter is melted and combined with biscuit mix.
Press biscuit mixture evenly over the base of prepared pan.
3. Place lime peel into bowl and zest, 5sec/Speed 10, scrape and repeat if necessary. And cream cheese and sugar, beat 1min/Speed 4. Add cream and beat 3min/Speed 4 or until mixture is thick. Spoon into prepared pan.
4. Place mango into TM bowl and process 10sec/Speed 6 or until smooth.
Gently fold the mango through the cream cheese mixture in the pan to create a marbled effect. Cover with plastic wrap and freeze over night or until firm
Serving:
Remove cheesecake to a serving plate and stand at room temperature for 15min. Top with passionfruit pulp and serve.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Staff from work LOVE it!
Made yesterday, delish!
i like cheesecakes and since getting my thermie i now love to make them and this one was no expection. I'm not a huge fan of mango but with the lime and the cream base it worked really well. Thanks
Jess
Made this and it turned out great! swapped plain biscuits for Chocolate ones for the base
and no passionfruit 
This was very popular for summer entertaining. I made it 2 days in advance, so it took at least an hour to thaw enough to be edible. Next time I might double the ingredients for the base, but it was also nice just as it is.
I didn't whip my cream first and I used pure cream because that's all I had and I was happy with the result.
Just made this on the weekend. Absolutely delicous, reminds be of a Mango Weiss Bar. I did double the ingredients for the base because I didn't think it was enough, and it turned out perfectly. Definately a new summer favourite! Thank you.
I have made a similar recipe in the past, and made it 2 weeks before Christmas. I left it in the Spring a Form tin, covered it well with foil and kept it in freezer compartment of regular type fridge. It was perfect!
i am going to try this recipe.
Hi Karen, making it a week or so prior should be fine, depending on your freezer! For best results I would suggest keeping it in an airtight containter if you're planning to keep in frozen for an extended period of time
Hi Liney03, you dont need to whip the cream before adding it
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