Mango Passionfruit Meringue Cheesecake

Turn the base of a 9” springform pan upside down for easy removal. Line the base with baking paper and secure it in the pan. Grease the sides with butter or line them with paper.

Crush biscuits into fine crumbs. Add melted butter and sugar, mix untilcombined. Pour into prepared cake pan. Press down firmly into the base.

Bloom gelatin by sprinkling it over water in a heatproof bowl and stirring until partially dissolved. Set aside for 5 minutes until it turns gelatinous. Then puree the mango in a food processor until smooth. Reserve 1 cup for mango jelly.

Melt gelatin by microwaving it in 15-second intervals on high, stirring in between, until fully dissolved. Cool for 5 minutes, but ensure it’s still liquid when adding it to the cheesecake mixture. Re-melt if necessary.

Mix cream cheese, cream, sugar, and the gelatin (cooled but still liquid) mixture in a food processor until smooth. Pour the mixture into the pan, smooth and refrigerate for 2 to 3 hours until set.

For the jelly bloom the gelatine in water, then melt in a microwave. Stir into the reserved mango along with lemon juice. Once cool enough pour carefully onto the top of your cheesecake and leave to set.

For the swiss meringue softly heat egg whites, sugar and cream of tartar over a low to medium heat while constantly whisking while the sugar melts. Then whisk with an electric whisk on a medium speed for 3 to 5 minutes until the meringue forms ribbons and holds soft peaks.

Carefully smooth around the sides on the cheesecake, pile extra on top creating waves and rivers with a spoon or palette knife. Toasting the meringue is optional but recommended. Finish with passionfruit and edible flowers.