Kiri Cheesecake with Mango and Passion Fruit

Preparing the Crust

1. Place the digestive cookies in a food processor and crush them until the texture is crumbly. Add the melted butter and mix well with a spatula until the mixture is well combined.
2. Press the crushed cookies into the bottom of a springform mould (20 cm x 6 cm) covered with parchment paper and place it in the freezer for 30 minutes to cool.

Preparing the Kiri Cheesecake Filling

1. In a small bowl, put the white chocolate, the heavy cream and melt them together in the microwave. Mix the chocolate with the spatula until it is completely melted. Set aside.
2. In a large bowl, add the kiri cheese blocks, the powdered sugar, condensed milk, and the melted chocolate. Beat with an electric egg beater until the cream is fluffy and well incorporated.
3. Add the vanilla extract and continue mixing until well combined.
4. Pour the Kiri cheesecake mixture over the crust and spread it evenly.
5. Place the Kiri cheesecake in the freezer for 1 hour to set.

Preparing the Mango Jelly

1. In a medium saucepan over medium heat, add the orange juice and heat it for 5 minutes. Add the hydrated gelatine and mix with a spatula until it melts completely.
2. Add the orange mixture to the mango puree and mix with a spatula until well combined. Allow to cool for few minutes.
3. Pour the mango mixture over the Kiri cheese cake and spread it evenly to obtain a flat surface.
4. Place the Kiri cheese cake with mango in the freezer for 1 hour or until the mango jelly sets and becomes firm.
5. Decorate the Kiri cheese cake surface with passion fruit puree, mango chunks, and fresh mint leaves. Serve immediately.