Lightly grease a 22 cm (8½ in) spring form tin and line the base with baking parchment.
Tropical Souffle Cheesecake
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
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.
13
Decorate with toasted coconut before serving.
Made with
Splenda Granulated Sweetener
Recipes You May Also Like
