Let me show you how to make cheesecake fancy! Mango & Passion Fruit Cheesecake Recipe

This spontaneous dessert came about because I had some cream cheese that was nearing its expiry date. In a rush to use it up, I realized I had mango chunks and passionfruit purée on hand. So I made this exotic cheesecake!
As I mentioned in the video, I’m not a huge fan of cheesecake – I find cream cheese a bit heavy, though I do enjoy it from time to time. However, this mango and passionfruit cheesecake is delightfully light and easy to eat. For a special touch, I decorated it with chocolate garnish, but honestly, it’s just as lovely with fresh mango or any fruit.
I hope you enjoy the video, and if you decide to make this cheesecake, I’d love to hear how it turns out!

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Cheesecake base
Graham cracker crushed 100g
Unsalted butter (Melted) 40g

Exotic cheesecake
Cream cheese 225g
Sugar 120g
Cornstarch 8g
Yogurt 20g
Mango puree 65g
Passion fruit puree 65g
1 Egg 50g
2 Egg yolks 40g

*I baked it at 250F for almost an hour. Personally, I prefer to bake cheesecakes at a low temperature with hot water in the oven. This makes the texture incredibly creamy and delicious. If the cheesecake doesn’t wobble much and looks firm when you slightly shake the mold, then it’s fully cooked. Please watch the video for more details.

Mango sauce
Mango puree 70g
Passionfruit puree 15g
Sugar 12g
Cornstarch 1g
Water 5g

Whipped cream
Heavy cream 35% 200g
Mascarpone cheese 50g (You can substitute this with heavy cream)
Sugar 25g
*Piping tip I used in the video: Ateco 882 tip

Sunday baking Exotic cheesecake Diameter 4.7inch cake ring I’m wrapping the ring in foil because I’m baking the cheesecake in a water bath Graham cracker crushed 100g Melted unsalted butter 40g Mix them together Divide the cheesecake base in half and add it in Spread it evenly Cream cheese 225g Soften the cream cheese

Sugar 120g Mix cream cheese and sugar 1 Egg (50g) + 2 Egg yolks (40g) Mix egg and egg yolks with a whisk Plain yogurt 20g Mango puree 65g Passion fruit puree 65g Corn starch 8g Mix the cornstarch until there are no lumps Divide the mixture in half and pour it out

Pour hot water into the pan Bake at 250F for about 50min to 1 hour If it doesn’t wobble when lightly shaken, it’s fully cooked Refrigerate until it cools down Remove the cheesecake from the mold Mango puree 70g Passion fruit puree 15g Sugar 12g Mix all the ingredients Corn starch 1g + Water 5g

Dissolve the starch well in water and put it in the pot Cook until it thickens You need to keep stirring to prevent it from burning Transfer it and cool it down Now I’m going to make chocolate garnish I cut the acetate sheet slightly longer than the circumference of the ring

Tempered white chocolate with yellow cocoa butter colouring When the chocolate starts to set slightly, lift and wrap it around the ring mold When the chocolate starts to set slightly, lift and wrap it around the ring mold I’m making one more Normally, I make extra in case it breaks

I only made two because I didn’t have enough time Wait until the chocolate sets. Heavy cream 35% 200g Mascarpone cheese 50g Sugar 25g Whip heavy cream, mascarpone cheese and sugar until it’s firm Ateco 882 Actually, the original plan was to pipe it in a straight line,

But I changed my mind and I’m piping it a bit curvy I hope it looks good😝 I’m covering the chocolate garnish By the way, the acetate strip has been removed I’m piping the mango passionfruit sauce that I made I am randomly piping in the spaces that look empty

Let’s put some mango chunks as well I wanted to put mint leaves on it, but since I don’t have any, I’m adding gold leaf Green leaves would have been nice with the yellow tones Anyway, let’s give it a taste Since the chocolate gets in the way of cutting, I’ll move it aside😆

Actually, I don’t eat cheesecake very often The reason is that cream cheese feels too heavy for me But I think I could eat this exotic cheesecake every day 😝 The texture is creamy and so good ❤️ You should definitely try making it too! Thank you for watching 🥰