Coole Swan Cheesecake with Mango and Passionfruit Salsa
70ml Coole Swan
300g Digestive Biscuit Crumb
125g Melted Butter
450g Cream Cheese
125g Icing Sugar
200ml Semi Whipped Cream
1 Ripe Mango
2 Passion Fruits
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How to make Coole Swan Cheesecake with Mango and Passionfruit Salsa
Mix together the melted butter and crushed digestive biscuit and once combined, spoon into your chosen jars and Chill.
In a medium sized bowl, beat the cream cheese, and icing sugar until combined, add the Coole Swan and mix. Fold in the semi whipped cream.
Spoon or pipe this mixture into the jars on top of the chilled biscuit and return to the fridge for a minimum of 3 hours.
While this is chilling, slice and dice the ripe mango into bite sized pieces, cut the passion-fruits in half and add the seeds to the mango.
To serve, simply spoon some of the mango and passion fruit salsa on top of the cheesecake and serve.
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