This is very simple to make, I love this mango cheesecake. It's refreshing and full of flavour.
For the base:
100g digestive biscuits crushed
50g melted butter
For the filling:
250g Philadelphia cream cheese, softened
100g caster sugar
2 tbsp lemon juice
1 tbsp gelatine
200g mango purée
200g whipping cream
Method:
Combine biscuits crumbs with melted butter and press into the base of a 7 inch 8 inch loose base cake pan.
Chill for 30mins in the fridge.
Dissolve gelatine in lemon juice over hot water bath.
Beat cream cheese and sugar until smooth.
Add gelatine mixture, beat until well combined.
Beat in mango purée.
Fold in whipped cream and pour over prepared biscuit base.
Jelly topping:
150g mango purée
1 tbsp gelatine
4 tbsp water
Method:
Place gelatine with water in a bowl for few minutes.
Dissolve over hot water then mix into mango purée.
Pour on to the mango cheesecake and decorate with strawberries.
Chill until set.
