Mango Cheesecake- recipe

Mango cheesecake

Mango cheesecake

Preparation time: 30 min+ overnight chilling

Serves: 12

 Ingredients
  • 150 g Arnott’s Marie Biscuits
  • 80 g Butter, melted
  • 2 x 250 g pkts Kraft Philadelphia Original Cream Cheese Block, at room temperature
  • 1/2 cup Caster Sugar
  • 300 ml Thickened Cream, whipped
  • 1 tbsp Gelatin
  • 1/4 cup Hot Water
  • 4 Mangoes, peeled and sliced
Cheese cream and yoghurt

Cheese cream and yoghurt

Coulis

  • 1 Mango, peeled and chopped
  • 2 tbsp Lime Juice
peeled and sliced mangoes

peeled and sliced mangoes

batter

batter

 Method

  1. Process biscuits in a food processor until finely crushed. Add butter and pulse to combine. Press over the base of a 20cm springform pan. Chill for 15 mins or until firm.
  2. Use an electric mixer to beat the cream cheese and sugar in a bowl until smooth and creamy. Fold in the cream. Whisk the gelatine and hot water in a small bowl until the gelatine dissolves. Stir 1/4 cup of the cream cheese mixture into the gelatin mixture, then add to the remaining mixture and mix well. Pour half the cream cheese mixture over the biscuit base. Top with half the mango slices, then remaining cream cheese mixture. Refrigerate overnight or until firm (see tip).
  3. Remove the cheesecake from the fridge 15 mins before serving. To make coulis, place the mango and lime juice in a blender and pulse until smooth. (If necessary, blend in a little water until coulis reaches pouring consistency.)
  4. Arrange the remaining sliced mango over the cheesecake and drizzle over the coulis.
Biscuit base

Biscuit base

To get ahead, peel and slice all the mangoes and store remaining slices in a bowl, covered with plastic wrap, in the fridge overnight with the cheesecake.

Topped with diced mangoes

Topped with diced mangoes

Happy eating & Happy reading!!!

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