Mango and passion fruit cheesecake

Name: Mango and passion fruit cheesecake
Total time: 1 h 30 min
Ingredients: 650g of mango purée; 100g of concentrated passion fruit purée; 200g of sugar; 30g of glucose; 140g of water; 250g of cream cheese; 250g of double cream; 90g of icing sugar; 1/2 vanilla pod; 265g of butter; 230g of plain flour; 230g of sugar; 230g of oats; 140g of runny honey; 1 pinch of salt; 200g of egg yolk; 125g of egg; 215g of sugar; 300g of concentrated passion fruit purée; 2 gelatine leaves; 250g of butter, cold and diced; 1 mango, peeled and diced; 2 1/2 passion fruits, halved and seeds removed

by Daniel Fletcher

Item 1 of 1

Dessert
easy
6
1 hour 30 minutes

★ ★ ★ ★ ★

5.00

Pastry chef and consultant Daniel Fletcher provides his easy recipe for this glamorous deconstructed cheesecake dessert. Although there are several elements, including an oat crumble, passion fruit curd and exotic sorbet, they are all simple to make and can be made in advance.

First published in 2015

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Although I originally designed this dessert for the Michelin-starred Angler restaurant, this dish can be created at home and is a good base for a cheesecake which can be made in minutes. You can finish it in any way you like – experiment with different flavours and see which one works for you.

Cheesecake can be quite a rich heavy dish so it is nice to be able to balance that against the clean flavours of mango and the sharpness of the passionfruit which brings and almost cleansing quality to the dish. Balance in any dessert that I create is important.

There are no real key techniques to this dish as it is quite straightforward, but as with all my recipes you must have patience; pastry cannot be rushed. There are no shortcuts and you must be methodical in your approach and ensure you follow the recipe.

Ingredients

Metric

Imperial

Mango and passion fruit sorbet

650g of mango purée
100g of concentrated passion fruit purée
200g of sugar
30g of glucose
140g of water

Cheesecake

250g of cream cheese
250g of double cream
90g of icing sugar
1/2 vanilla pod

Oat and honey crumble

265g of butter
230g of plain flour
230g of sugar
230g of oats
140g of runny honey
1 pinch of salt

Passion fruit curd

200g of egg yolk
125g of egg
215g of sugar
300g of concentrated passion fruit purée
2 gelatine leaves
250g of butter, cold and diced

Mango and passion fruit compote

1 mango, peeled and diced
2 1/2 passion fruits, halved and seeds removed

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Equipment

Ice cream maker

Method

Start with the sorbet, as this will need time to freeze. Add the sugar, glucose and water to a pan and bring to a boil over a medium heat. Allow to cool, then add in both purées, mix to combine then pass through a sieve to ensure it is smooth. Churn the mix in an ice cream machine until done, then reserve in the freezer

To make the cheesecake mixture, beat together the cream cheese, icing sugar and vanilla seeds (scraped from the pod). Add in the cream and whip until stiff. Transfer to a large piping bag and reserve in the fridge until ready to serve

For the crumble, rub together the butter, flour, sugar and salt in a bowl to make a sandy mixture. Add in the oats and honey and stir together so that it forms small clusters. Spread out on a baking tray and chill until firmed up slightly

Preheat the oven to 170°C/gas mark 4

Once chilled, bake in the oven until golden brown (about 15 minutes). Remove and allow to cool, then blitz to a fine crumb in a blender and set aside until serving

To make the curd, mix together the egg yolks, whole eggs, sugar and purée in a large bowl. Place over a bain marie (pan of barely simmering water) and continue to stir over the heat until it starts to set

Soften the gelatine leaves in a small bowl of water, then mix into the curd. Take the bowl off the heat and whisk in the diced butter. Pass the curd through a sieve to remove any lumps, then chill until needed

Make a simple compote by mixing together the fresh diced mango and passion fruit seeds in a bowl, then chill in the fridge until ready to serve

To serve, pipe two large mounds of the cheesecake mixture onto each serving plate. Scatter over some of the crumble and dot around spoonfuls of the passion fruit curd. Spoon over some of the fresh mango and passion fruit, then finish with a quenelle of the sorbet

First published in 2015

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Daniel Fletcher

Daniel Fletcher has worked as a top level Pastry Chef under such prestigious names as Jason Atherton, Gordon Ramsey and Tony Fleming. He now acts a Pastry Consultant based in London and hosts pop up bakery Sweet.

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