Mango Cheesecake
By jeves
Ingredients
- 150 g oaty biscuits, crushed
- 40 g butter, melted
- 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
Details
servings 10
Level of difficulty Average
Preparation time 30mins
Cooking time 30mins
Cost Average budget
Preparation
Step 1
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.
Step 2
Drain the mango slices from their syrup and puree the fruit in a liquidiser or food processor with the lime zest and juice.
Step 3
Melt the chocolate by placing it in a basin over gently simmering hot water.
Step 4
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.
Step 5
Swirl the remaining mango puree on to the surface of the cheesecake to give an attractive pattern.
Step 6
Chill for at least three hours before serving to allow the cheesecake to set.
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