Passion Fruit Cheesecake - fresh ripe mango

Method

• For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Brush an 8-inch springform pan with a light coating of canola oil.
• Puree the mango and passion fruit juice in a food processor until smooth.
• Add the cream cheese and continue to process until smooth.
• Then add the sugar, yogurt, and cornstarch, pulsing to combine.
• Then add the eggs, lime zest and juice and pulse to combine.
• Take care not to overmix the batter.
• Pour batter into the prepared pan.
• Bake the cheesecake until the outside of the cake is set but the center is still a little loose, about 45 minutes.
• Turn the oven off and open the door to let out some heat.
• Close door and continue to cook the cheesecake in the residual heat in the oven for 20 minutes.
• This gentle finish minimizes the risk of the dreaded crack in your cheesecake.
• Run a knife around the edges and cool to room temperature, about 1 hour.
• Cover and refrigerate for 1 hour.
• Meanwhile make the topping: Put about half of the passion fruit juice and all the lime juice in a medium bowl and sprinkle the gelatin over the surface.
• Don't stir.
• Set aside until the gelatin "blooms", about 1 minute.
• Boil the remaining passion fruit juice and all of the sugar in a small saucepan until the sugar dissolves.
• Whisk the hot juice into the gelatin mixture until smooth.
• Refrigerate until just begins to set, about 20 minutes.
• Stir in the fresh passion fruit pulp and seeds and pour over the top of the cooled cheesecake.
• Refrigerate for at least 8 hours or overnight.
• To make mango coulis: Puree the passion fruit juice, mango, lime juice, and sugar in a food processor.
• Bring cheesecake to room temperature 30 minutes before serving.
• Remove the springform ring.
• To serve, dip a knife in warm water, wipe dry before slicing each piece.
• Serve with mango coulis.