This spontaneous dessert came about because I had some cream cheese that was nearing its expiry date. In a rush to use it up, I realized I had mango chunks and passionfruit purée on hand. So I made this exotic cheesecake!
As I mentioned in the video, I'm not a huge fan of cheesecake - I find cream cheese a bit heavy, though I do enjoy it from time to time. However, this mango and passionfruit cheesecake is delightfully light and easy to eat. For a special touch, I decorated it with chocolate garnish, but honestly, it's just as lovely with fresh mango or any fruit.
I hope you enjoy the video, and if you decide to make this cheesecake, I'd love to hear how it turns out!

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Cheesecake base
Graham cracker crushed 100g
Unsalted butter (Melted) 40g

Exotic cheesecake
Cream cheese 225g
Sugar 120g
Cornstarch 8g
Yogurt 20g
Mango puree 65g
Passion fruit puree 65g
1 Egg 50g
2 Egg yolks 40g

*I baked it at 250F for almost an hour. Personally, I prefer to bake cheesecakes at a low temperature with hot water in the oven. This makes the texture incredibly creamy and delicious. If the cheesecake doesn't wobble much and looks firm when you slightly shake the mold, then it's fully cooked. Please watch the video for more details.

Mango sauce
Mango puree 70g
Passionfruit puree 15g
Sugar 12g
Cornstarch 1g
Water 5g

Whipped cream
Heavy cream 35% 200g
Mascarpone cheese 50g (You can substitute this with heavy cream)
Sugar 25g
*Piping tip I used in the video: Ateco 882 tip

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