Grilled mango & passionfruit cheesecakes

These simple, but luxurious grilled mango and passionfruit cheesecakes are the ultimate low stress, high impress dessert. Ideal for beginner cooks who aren’t familiar working with powdered gelatine or baked cheesecakes, the grilled mango topping adds a special touch that is easy to achieve. Without a crushed biscuit or pastry base, this dish is also a great choice to serve to coeliac or gluten-free guests.

Credit: Jiwon Kim

• serves

  6

• prep

  20 minutes

• difficulty

  Easy

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Nature's Finest

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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Ingredients

• 2 large mangoes
• 3 passionfruit
• 1/3 cup crushed peanuts
• 6-8 mint sprigs, to serve (optional)

For the cream cheese filling

• 250 g cream cheese, slightly softened
• ½ cup caster sugar
• 1 tsp vanilla extract
• 600 ml thickened cream

Instructions

1. To make the filling, combine the cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat well on medium speed until smooth, then add the vanilla. Transfer the mixture to a large mixing bowl, then wash out the stand mixer bowl.

2. Place the thickened cream into the cleaned bowl of the stand mixer, now with the whisk attachment fitted, and whisk until the cream forms soft peaks. Avoid overbeating for the ideal filling texture. Use a spatula to gently fold the cream into the cream cheese mixture in two batches, then transfer the mixture to a piping bag.

3. Cut the mangoes into four cheeks and cut a cross-hatch pattern into the flesh. Heat a chargrill pan over medium-high heat, and grill the mango cheeks, until grill marks form and the mango is lightly caramelised. Allow to cool, then gently use a spoon to scoop out the grilled mango flesh to a medium bowl.

4. Halve the passionfruit and scoop out the pulp into a small bowl. Into 6 – 8 (300 ml) serving glasses, layer the cream cheese filling, grilled mango, passionfruit and crushed peanuts, finishing with a layer of fruit. Sprinkle with remaining peanuts and garnish with mint sprigs (if using). Serve.

Note

This can be refrigerated for up to four hours before serving.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Nature's Finest

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G