Tropical cheesecake
Method
Step 1:
Lightly grease two chef rings and place on a parchment lined baking sheet.
Step 2:
Place the biscuits in a food processor and process until they become crumbs. You could also put the biscuits into plastic bags and beat with a rolling pin.
Step 3:
Mix the crumbs with the melted margarine. Spoon into the chef rings and press down with the back of a spoon. Chill whilst making the filling.
Step 4:
Preheat the oven to 170°C (fan 150°C, gas mark 3).
Step 5:
Spoon the soft cheese into a large bowl and add the eggs and sugar. Beat until smooth. Add the pulp from two of the passion fruits and the lime zest and fold in gently. Spoon the mixture into the rings and level off with a palette knife.
Step 6:
Bake the cheesecakes in the oven for 20 minutes or until set but still slightly wobbly in the middle. Leave to cool completely.
Step 7:
Slice the pineapple and mango chunks. When ready to serve, run a damp palette knife round the inside of the ring and ease the cheesecake out of the ring. Pile the mango and passion fruit on top of the cheesecake and drizzle with the passion fruit pulp. Serve with low fat crème fraiche.
