Ingredients
| See the recipe for our Passionfruit Mango Cheesecake | |
| To serve | |
| 1 mango, peeled, diced | |
| pomegranate seeds | |
| Tuiles (see recipe) | |
| Pineapple flowers (see recipe) |
We loved the passionfruit mango cheesecake so much that we asked Cuisine senior food writer Fiona Smith to make another version for our cover. She’s added the bright, tart flavours of pomegranate as a foil for the creaminess, with ribbon tuiles and pineapple flowers to add even more wow.
View the recipe collection here
Instructions
| 1. | Make the crumble base and cheesecake mix using the Passionfruit Mango Cheesecake Recipe |
| 2. | Chill for at least 30 minutes. |
| 3. | Make pomegranate jelly using the passionfruit jelly recipe, replacing the passionfruit pulp with 200ml pomegranate juice. |
| 4. | Leave to cool for about 30 minutes until cold and beginning to thicken. |
| 5. | Scatter 100g pomegranate seeds over the cheesecake then pour over the cooled jelly. |
| 6. | Leave to set for 3 hours in the fridge. |
| 7. | Make passionfruit jelly according to the recipe, cool for about 30 minutes, then pour on top of the pomegranate layer. |
| 8. | Chill overnight. |
| 9. | TO SERVE |
| 10. | Carefully remove the cheesecake from the tin and peel off the paper. |
| 11. | Decorate the top with diced mango, pomegranate seeds, tuiles and pineapple flowers. |
Recipes & food styling Fiona Smith
Photography Aaron McLean
Styling Fiona Lascelles