'Solero' cheesecake recipe | Sainsbury`s Magazine
This 'Solero' cheesecake recipe is full of summery tropical flavours
Ingredients
- 200g digestive biscuits
- 80g unsalted butter
- 675g Philadelphia full-fat soft cheese, at room temperature
- 225g caster sugar
- 1 tsp vanilla extract
- 3 large eggs, at room temperature
- 1 large ripe mango, peeled and cut into chunks (275g peeled and stoned weight)
- pulp of 3 passion fruits, seeds sieved out
- juice of 1 lime
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