Kiri Cheesecake with Mango and Passion Fruit

Kiri Cheesecake with Mango and Passion Fruit

Recipe Category Desserts Recipe Category
Recipe Prep Time 35 mins
Recipe Serving Size 8

Family style cheesecake with a cookie crust, topped with a white chocolate and Kiri cream, finished with a mango and passion fruit jelly


For the Kiri Cream Cheese

  • 3 Kiri Cooking Block, at room temperature
  • 60 grams (1/2 cup) powdered sugar
  • 80 grams (2/3 cup) sweetened condensed milk
  • 100 grams (3.5 oz) white chocolate
  • 2 tablespoons heavy cream
  • 2 tablespoons vanilla extract

For the Crust

  • 160 grams (5.6 oz) digestive cookies
  • 80 grams (1/2 cup) melted butter

For the Mango Jelly

  • 100 ml (1/2 cup) orange juice
  • 200 grams mango puree
  • 3 gelatine sheets, hydrated

For Decoration

  • 4 tablespoons passion fruit puree
  • 1/2 mango, peeled and cut into chunks
  • Fresh mint leaves
Kiri Cooking Blocks

Cooking steps

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.

Cooking steps