Cheesecake with mango and passion fruit salsa recipe
 This cheesecake is a super way of feeding a crowd. Made in a traybake tin, it is very easy to cut into 18 small squares – the perfect amount for a gathering or party. 100g/3½oz butter, melted, plus extra for greasing200g/7oz digestive biscuits, finely crushed 100g/3½oz butter, melted, plus extra for greasing 200g/7oz digestive biscuits, finely crushed 700g/1lb 9oz full-fat cream cheese 125g/4½oz caster sugar 1 tbsp plain flour 2 tsp vanilla extract ½ lemon, zest and juice 2 free-range eggs, beaten 150g/5½oz soured cream 700g/1lb 9oz full-fat cream cheese 125g/4½oz caster sugar 1 tbsp plain flour 2 tsp vanilla extract ½ lemon, zest and juice 2 free-range eggs, beaten 150g/5½oz soured cream 2 passion fruit, halved and pulp and seeds scooped out350g/12oz mango, peeled and flesh cut into small cubes (prepared weight)½ lime, juice only2 tbsp icing sugar 2 passion fruit, halved and pulp and seeds scooped out 350g/12oz mango, peeled and flesh cut into small cubes (prepared weight) ½ lime, juice only 2 tbsp icing sugar Method Preheat the oven to 160C/140C Fan/Gas 3. Grease and line a 30x23cm/12x9in traybake tin with baking paper. To make the base, place the butter and biscuits in a large bowl and mix well. Spoon into the base of the tin and press down with the back of a spoon until level. Leave to chill in the fridge. Meanwhile, to make the filling, place the cream cheese in a large bowl. Whisk on a gentle speed using an electric hand-held whisk. Add the caster sugar, flour, vanilla extract, lemon zest and lemon juice. Whisk again. Slowly whisk in the eggs and soured cream. Spoon the filling into the tin and level the top. Bake for about 40 minutes, then turn the oven off and leave in the oven for 2 hours until completely set. Once cool, leave to chill in the fridge overnight. To make the salsa, place all of the ingredients in a large bowl and mix together. When ready to serve, slice the edges from the cheesecake to neaten, then cut into 18 squares and spoon the salsa evenly on top of each square. Serve on a platter. Preheat the oven to 160C/140C Fan/Gas 3. Grease and line a 30x23cm/12x9in traybake tin with baking paper. Preheat the oven to 160C/140C Fan/Gas 3. Grease and line a 30x23cm/12x9in traybake tin with baking paper. To make the base, place the butter and biscuits in a large bowl and mix well. Spoon into the base of the tin and press down with the back of a spoon until level. Leave to chill in the fridge. To make the base, place the butter and biscuits in a large bowl and mix well. Spoon into the base of the tin and press down with the back of a spoon until level. Leave to chill in the fridge. Meanwhile, to make the filling, place the cream cheese in a large bowl. Whisk on a gentle speed using an electric hand-held whisk. Meanwhile, to make the filling, place the cream cheese in a large bowl. Whisk on a gentle speed using an electric hand-held whisk. Add the caster sugar, flour, vanilla extract, lemon zest and lemon juice. Whisk again. Slowly whisk in the eggs and soured cream. Add the caster sugar, flour, vanilla extract, lemon zest and lemon juice. Whisk again. Slowly whisk in the eggs and soured cream. Spoon the filling into the tin and level the top. Bake for about 40 minutes, then turn the oven off and leave in the oven for 2 hours until completely set. Once cool, leave to chill in the fridge overnight. Spoon the filling into the tin and level the top. Bake for about 40 minutes, then turn the oven off and leave in the oven for 2 hours until completely set. Once cool, leave to chill in the fridge overnight. To make the salsa, place all of the ingredients in a large bowl and mix together. To make the salsa, place all of the ingredients in a large bowl and mix together. When ready to serve, slice the edges from the cheesecake to neaten, then cut into 18 squares and spoon the salsa evenly on top of each square. Serve on a platter. When ready to serve, slice the edges from the cheesecake to neaten, then cut into 18 squares and spoon the salsa evenly on top of each square. Serve on a platter. Recipe tips Avoid using low fat cream cheese, this won't set as well. This dessert can be made up to 1 day ahead, then chill in the fridge until ready to use. Spoon the salsa over the top to serve. The cheesecake freezes well.