Mango Passionfruit Cheesecake Cake

Make the Passionfruit Topping:
1️⃣5️⃣ In a small saucepan, combine passionfruit pulp, granulated sugar, and water. Cook over medium heat until the sugar dissolves.
1️⃣6️⃣ Dissolve cornstarch in a little water and add to the passionfruit mixture. Cook until thickened, then remove from heat and let cool completely.
Assemble the Cake:
1️⃣7️⃣ Carefully unroll the cooled cake and remove the towel. Spread the cheesecake filling evenly over the cake, leaving a small border around the edges.
1️⃣8️⃣ Evenly distribute the cooled passionfruit topping over the cheesecake filling.
Roll the Cake Again:
1️⃣9️⃣ Starting from the same end as before, carefully roll the cake back up, gently peeling away the parchment paper as you roll. Place seam side down on a serving platter.
Chill and Serve:
2️⃣0️⃣ Cover the cake with plastic wrap and refrigerate for at least 1 hour before serving to set.
2️⃣1️⃣ Before serving, dust with powdered sugar if desired. Slice and serve chilled.
Yield:
This recipe makes a delightful Mango Passionfruit Cheesecake Cake, bursting with tropical flavors and perfect for 8-10 servings.
Enjoy the exotic combination of mango and passionfruit in this creamy cheesecake cake, ideal for celebrating any occasion!