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Tropical Mango and Passionfruit Cheesecake

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For the Cake:

1. Preheat your oven to 180°C (350°F). Line a 9-inch round cake tin with baking parchment.
2. In a large bowl, whisk egg whites until stiff peaks form. Gradually add half of the caster sugar and continue whisking until the meringue is glossy and firm.
3. In another bowl, beat egg yolks with the remaining caster sugar and vanilla extract until pale and creamy. Gently fold in the self-raising flour, salt, and diced mango. Add a drop of yellow food colouring if desired.
4. Carefully fold the egg yolk mixture into the meringue until just combined.
5. Pour the cake batter into the prepared tin and sprinkle with coconut, if using.
6. Bake for 25-30 minutes, or until the cake is golden brown and a skewer inserted into the centre comes out clean.
7. Let the cake cool completely before adding the cheesecake filling.

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