Mango, Passionfruit and Lime Cheesecake

Base

• 50 g unsalted butter diced, plus extra for greasing
• 75 g gingernut biscuits
• 75 g digestive biscuits

Filling

• 1 lime thin peelings of skin only
• 150 g granulated sugar
• 140 g sour cream
• 400 g cream cheese (full fat)
• 4 medium eggs
• 1200 g water for steaming

Mango and Passion Fruit Topping

• 30 g granulated sugar
• 2 ripe mango (destoned weight approx. 500 g)
• 1 passion fruit pulp and seeds