Makes 1 x 22cm cake

For The Base

• 200g chocolate digestive biscuits, blitzed
• 100g butter, melted

For The Filling

• 4 jumbo eggs
• 150g castor sugar
• 500g full fat cream cheese, softened
• juice and grated zest of 1 lime
• 2 tbsp flour

For The Topping

• 120g granadilla pulp
• 1 x 410g tin mango, drained and puréed or fresh mango if in season

1 Preheat the oven to 150ºC. Place the ingredients for the base in a bowl and stir well to combine. Press into a lined base of a 22cm springform tin and set aside in the fridge.
2 Using an electric handheld beater, cream eggs and sugar for 2 minutes. Add all remaining filling ingredients and whisk until completely smooth. Pour the filling over the base.
3 Place mango and granadilla pulp in a bowl, stir well to combine. Gently pour this mixture over the cream cheese mixture and swirl with a kebab stick to create a marbled effect.
4 Bake for 60 to 70 minutes until firm. Allow to stand in the oven until completely cool, then refrigerate overnight.
5 To Serve Cut into wedges and serve.

Text and image: Fairlady