Mango Cheesecake Recipe

Ingredients:

150g biscuits

80g butter, melted

2 x 250 g pkts Kraft Philadelphia original cream cheese block

1/2 cup caster sugar

300ml thickened cream, whipped

1 tablespoon gelatine

1/4 cup hot water

4 mangoes, peeled and sliced 

2 tablespoons lime juice

1 mango, peeled and chopped

Directions:

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.

Meanwhile, 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 gelatine 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.

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.

Arrange the remaining sliced mango over the cheesecake and drizzle over the coulis.