Mango, Passionfruit and White Chocolate Cheesecake

Summer has one flavour: fresh.

And the one fruit that typifies an Australian Summer is a mango.

This is one of my most favourite things in the world to make - because it so classically combines the beauty of Summer and Australia - and seems to be exactly what the palette is craving on a balmy night.

What is quickly becoming a Christmas tradition... let me introduce:

Ingredients:
175g plain un-iced biscuits (Nice works well)
75g unsalted butter
500g cream cheese, at room temperature
1 cup caster sugar
4 eggs
1 egg yolk
1 tsp lemon or lime juice
400g sour cream, at room temperature
1/4 cup fresh passionfruit pulp + 2 tbsp extra
2 large mangoes, peeled and cut into thin slices
White Chocolate curls to decorate

Method:
1. Pre-heat oven to 140°C (120°C fan-forced). Lightly grease and line base of 24cm round springform pan with baking paper.
2. Process the biscuits to make fine crumbs. Add the butter; process to combine. Press into the base of a prepared pan. Chill while preparing filling.
3. Process the cream cheese and sugar until smooth and well combined. Add sour cream and mix. Add eggs, egg yolk and juice; process until well combined. Add passionfruit. Process until smooth.
4. Fill kettle with water and boil. Pour the filling over the base of prepared pan.
5. Pour enough boiling water into a roasting pan to reach halfway up the sides. Place on lowest shelf of oven.
6. Place the cheesecake on centre shelf of oven. Bake for one hour (cheesecake will wobble at the centre).
7. Turn oven off and leave the cheesecake to cool in oven with door slightly ajar for one hour.
8. Remove from the oven and place on a wire rack to cool completely. Cover and chill overnight.
9. Arrange mango slices, curving slightly, over the top of cheesecake.
10. Serve sprinkled with extra passionfruit and white chocolate curls.

The Australian Women's Weekly: Christmas Entertaining pg 152