Mango Cheesecake Tart | Simple Summer Desserts | Coles

This show-stopping mango and white chocolate cheesecake tart is the perfect centrepiece for your dessert table. Filled with fruity flavours and creamy filling, it will have everyone coming back for more. Full recipe https://www.coles.com.au/recipes-insp.... Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips ‪@coles‬. For more summer desserts check out the full playlist    • Simple Summer Desserts  .

Mango and white chocolate cheesecake tart
Serves 12
Prep 20 mins (+ cooling & 1½ hours chilling time)
Cooking 1 hour 5 mins

180g white chocolate, finely chopped
250g pkt Arnott’s Butternut Snap Cookie
½ cup (60g) almond meal
125g unsalted butter, melted
½ cup (125ml) thickened cream
¼ cup (55g) caster sugar
500g cream cheese, softened
1 tsp finely grated lemon rind
2 Coles Australian Free Range Eggs
1 tbs lemon juice
4 passionfruit, halved
¼ cup (55g) caster sugar, extra
2 tbs lemon juice, extra
4 firm mangoes, stoned, peeled, thinly sliced

1. Preheat oven to 150°C. Line a baking tray with baking paper. Place chocolate on lined tray. Bake for 10 mins. Remove from oven and spread chocolate into an even layer. Bake, stirring halfway through cooking, for a further 15 mins or until golden brown (chocolate will be chalky).
2. Grease a 24cm (base measurement) round tart tin with removable base. Line the base with baking paper.
3. Place biscuits and almond meal in a food processor and process until finely crushed. Add butter and process until combined. Spoon the mixture into the prepared tin. Use a straight-sided glass to spread and press the biscuit mixture evenly over the base and side of the tin. Place in the fridge for 30 mins to chill.
4. Meanwhile, place the chocolate and cream in a saucepan over medium heat. Cook, stirring, for 5 mins or until the chocolate melts and mixture is smooth.
5. Place the sugar, cream cheese and lemon rind in a clean food processor and process until smooth. Add eggs, lemon juice and the chocolate mixture and process until combined. Pour over the biscuit base. Bake for 30-35 mins or until just set. Turn off the oven and leave cheesecake in oven for 20 mins with the door ajar. Set aside to cool. Place in the fridge for 1 hour to chill.
6. Meanwhile, place the passionfruit and extra sugar in a saucepan over medium heat. Bring to the boil and cook for 1-2 mins or until the sugar dissolves. Stir in the extra lemon juice and set aside to cool.
7. Arrange the mango in a spiral pattern over the cheesecake. Drizzle with passionfruit mixture to serve.

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