Recipe developed by Hannah Weir. A showstopping tropical twist on a classic cheesecake, layered with Aeroplane Mango Jelly and topped with pavlova favourites - whipped cream, meringue, and fresh fruit.
2h
PREP TIME
7
INGREDIENTS
SERVINGS: 12
PREPARATION
- 1 Prepare Base: Line the base of a lightly greased 20 cm round springform pan with baking paper. Combine crushed biscuits and melted butter in a bowl, mix well, then press evenly into the base of the pan. Refrigerate for 30 minutes or freeze for 10 minutes while preparing the filling.
- 2 Make Cheesecake Filling: In a small bowl, dissolve 1 packet of Aeroplane Mango Jelly crystals in ½ cup boiling water. Stir well and allow to cool to room temperature. Using an electric mixer, beat cream cheese on MEDIUM speed until smooth. Gradually add the cooled jelly mixture and continue mixing until fully combined.
- 3 Set Cheesecake Layer: Spoon mixture over the chilled biscuit base and smooth the top. Refrigerate overnight or until firm..
- 4 Prepare Jelly Topping: The next day, prepare the second packet of Aeroplane Mango Jelly according to packet instructions. Allow to cool completely. Gently pour the cooled jelly over the set cheesecake layer. Refrigerate for a further 4 hours, or until completely set.
- 5 To Serve: Run a warm knife around the edge of the pan to loosen before releasing the springform ring. Decorate with whipped cream, meringues, fresh mango and passionfruit.
