Mango Cheese Cake Recipe

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Ingredients

BASE

  • 150 g of digestive biscuits, crushed
  • 100 g of melted butter
  • 50 g of toasted cashew nuts, chopped

    • CREAM CHEESE MIXTURE

    A

  • 500 g of cream cheese
  • 60 g of caster sugar
  • 3 tbsp of fresh mango puree
  • 1 tbsp of lemon juice
  • 250 g of mango flesh, diced

    • B

  • 200 g of non-dairy whipping cream, whipped
  • ˝ tbsp of gelatin powder, mixed with 4 tbsp water and double-boiled until dissolved
  • 1 tsp of gelatin powder, mixed with 100ml water, double-boiled until dissolved
  • 2 tbsp of fresh mango puree

    • Preparation

    CHEESE CAKE BASE

    1. Combine all the ingredients and pre.: into a 9" round spring form baking tin.
    2. Cool in the fridge 20 minutes or until the base firmed.

    CREAM CHEESE MIXTURE

    1. Use a K-beater to beat cream cheese, caster sugar, mango puree until smooth.
    2. Add in mango flesh and stir well.
    3. Mix in whipped fresh cream in 3 or 4 batches.
    4. Lastly add in gelatin mixture and stir.
    5. Pour mixture onto the prepared base.
    6. Chill in the fridge for 3 hours.

    CHEESE CAKE TOP LAYER

    1. Mix mango puree with dissolved gelatin.
    2. Pour onto the set cheesecake and return to the fridge to chill overnight. Cut into pieces and serve.

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