- 150 g oaty biscuits
- 40 g butter
- 425 g can mango slices in light syrup
- finely grated zest and juice of 1 lime
- 275 g white chocolate
- broken into pieces
- 300 g Philadelphia Original
- 150 ml double cream
- lightly whipped
Level of difficulty Average
Preparation time 30mins
Cooking time 30mins
Cost Average budget
Stir the biscuit crumbs into the melted butter until coated and press into the base of a 19-20 cm loose bottomed cake tin or spring form tin.
Drain the mango slices from their syrup and puree the fruit in a liquidiser or food processor with the lime zest and juice.
Melt the chocolate by placing it in a basin over gently simmering hot water.
Whisk the Philly until soft then whisk in the cream and chocolate. Fold about half the mango puree into the Philly cream and spoon over the prepared base.
Swirl the remaining mango puree on to the surface of the cheesecake to give an attractive pattern.
Chill for at least three hours before serving to allow the cheesecake to set.