Mango Passionfruit Cheesecake Cake

1. Prepare the Crust:

• Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
• In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.
• Press the crumb mixture evenly into the bottom of the prepared pan to form a crust. Use the back of a spoon to press it down firmly.
• Bake for 10 minutes, then remove from the oven and let it cool while you prepare the fillings.

2. Make the Mango Passionfruit Filling:

• In a blender or food processor, blend the chopped mango until smooth.
• In a small saucepan, combine the mango puree, passionfruit pulp, sugar (if using), and lemon juice. Bring to a simmer over medium heat.
• In a separate bowl, dissolve the cornstarch in the water. Gradually add this mixture to the simmering fruit mixture, stirring constantly until it thickens, about 3-4 minutes.
• Once thickened, remove from heat and set aside to cool completely.

3. Make the Cheesecake Filling:

• In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
• Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
• In a separate bowl, whisk together the sour cream and heavy cream. Add this mixture to the cream cheese filling and mix until smooth.

4. Assemble the Cake:

• Pour half of the cheesecake filling over the cooled crust in the springform pan.
• Spoon a generous amount of the cooled mango passionfruit filling over the cheesecake layer, spreading it evenly. You can create a swirled effect by lightly swirling the mango filling into the cheesecake filling with a knife or toothpick.
• Pour the remaining cheesecake filling over the mango layer.
• Bake the cheesecake at 325°F (163°C) for about 50-60 minutes, or until the center is set and only slightly jiggly. You may want to cover the top loosely with foil during the last 15 minutes to prevent over-browning.
• Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.

5. Serve:

• Before serving, remove the cheesecake from the springform pan. Optionally, garnish with fresh mango slices or additional passionfruit pulp for an extra tropical touch.
• Slice and enjoy the creamy, fruity layers of this Mango Passionfruit Cheesecake Cake!

This Mango Passionfruit Cheesecake Cake is a perfect balance of creamy cheesecake and bright, fruity flavors. It’s a stunning dessert that’s sure to impress at any occasion! 🍰🥭🍍