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Mango Cheesecake

 



Mango Cheesecake




Ingredients

Base

  • 300 g digestives
  • 150 g unsalted butter

Jelly

  • 150 g mango pulp
  • 6 g gelatine sachet (1/2 sachet)
  • 75 ml boiling water

Cheesecake

  • 400 g full-fat soft cheese
  • 100 g icing sugar
  • 300 ml double cream
  • 300 ml mango pulp
  • 12 g gelatine sachet
  • 1-3 tbsp boiling water

Decoration

  • 150 ml double cream
  • 2 tbsp icing sugar
  • 1 mango (cut into chunks)
  • 1-2 passion fruit (insides scooped out)

Instructions

Base

  • Melt the unsalted butter in the microwave in short bursts or in a small pan over a medium heat until melted.
  • Blitz the biscuits in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well.
  • Tip into a 8″/20cm deep springform tin and press down firmly.

Jelly

  • Pour half of a gelatine sachet into a jug (about 6g, if its a standard 12g packet), and pour on the boiling water.
  • Whisk until the gelatine granules have dissolved.
  • Add the mango pulp, stir well, and then leave to cool, stirring often so it doesn't begin to set.

Cheesecake

  • In a large bowl, whisk the full fat soft cheese and icing sugar until combined.
  • Pour in the liquid double cream and mango pulp and mix until smooth and combined well.
  • In a small separate bowl, add the gelatine sachet. Add 1 tbsp of boiling water at a time (do not add more than 3) mixing well until the granules have dissolved.
  • Pour the gelatine mixture into the cheesecake mix and whisk until smooth.
  • Pour this over the biscuit base and smooth over.

Jelly

  • Carefully pour the cooled jelly mixture over the cheesecake mix.
  • Set the cheesecake in the fridge overnight (minimum 6 hours).

Decoration

  • Once the cheesecake has set, carefully remove from the tin.
  • Whip together the double cream and icing sugar until smooth and thickened - dollop on top of the cheesecake.
  • Top the whipped cream with mango chunks, and some passion fruit pulp - enjoy!

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