Party cheesecake with mango and passionfruit salsa

This Party cheesecake with mango and passionfruit salsa is a super way of feeding a crowd. Made in a traybake tin, it is very easy to cut into 18 small squares – the perfect amount for a gathering or party.

Ingredients

For the base

• 100g/3½oz butter, melted, plus extra for greasing
• 200g/7oz digestive biscuits, finely crushed

F0r the filling

• 700g/1lb 9oz full-fat cream cheese
• 125g/4½oz caster sugar
• 1 tbsp plain flour
• 2 tsp vanilla extract
• ½ lemon, zest and juice
• 2 free-range eggs, beaten
• 150g/5½oz soured cream

For the mango and passionfruit salsa

• 2 passionfruit, halved and pulp and seeds scooped out
• 350g/12oz mango, peeled and flesh cut into small cubes (prepared weight)
• ½ lime, juice only
• 2 tbsp icing sugar

Method

1. Preheat the oven to 160C/140C Fan/Gas 3. Grease and line a 30x23cm/12x9in traybake tin with baking paper.

2. To make the base, place the butter and biscuits in a large bowl and mix well. Spoon into the base of the tin and press down with the back of a spoon until level. Leave to chill in the fridge.

3. Meanwhile, to make the filling, place the cream cheese in a large bowl. Whisk on a gentle speed using an electric hand-held whisk.

4. Add the caster sugar, flour, vanilla extract, lemon zest and lemon juice. Whisk again. Slowly whisk in the eggs and soured cream.

5. Spoon the filling into the tin and level the top. Bake for about 40 minutes, then turn the oven off and leave in the oven for 2 hours until completely set. Once cool, leave to chill in the fridge overnight.

6. To make the salsa, place all of the ingredients in a large bowl and mix together.

7. When ready to serve, slice the edges from the cheesecake to neaten, then cut into 18 squares and spoon the salsa evenly on top of each square. Serve on a platter.

Party cheesecake with mango and passionfruit salsa