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MANGO CHEESECAKE
MANGO CHEESECAKE
BASE:
- 200 g Marie Biscuits, finely crushed
- 60 g butter melted
FILLING:
- 250 g cream cheese
- 425 g can mango slices, (200 g for Filling, 200 g for Jelly 25 g to decorate)
- reserve syrup from can
- 200 ml whipping cream, whipped
- 60 g sugar
- 1 tspn vanilla essence
- 2 tspns gelatine
- 2 tblspns cold water
- 3 tblspns vanilla yoghurt
MANGO JELLY
- 200 g Mango slices
- 3/4 cup Juice
- 2 tspns gelatine
- 1 tblspn sugar
- 2 tblspns cold water
METHOD
- Line and grease a 20cm spring form pan, base and sides.
- Melt butter in a small saucepan
- Add to crush biscuits and mix thoroughly
- Press biscuit mix firmly into base of your pan
- Refrigerate 15-20 minutes.
- In the meantime prepare your filling.
- Soften your cream cheese. I do this in the foil wrapper under the grill, you can use your microwave.
- Place cream cheese in a large bowl, add sugar, yoghurt and vanilla and beat with an electric beater until smooth and creamy.
- Purée 200g of mango slices, add and combine.
- Bloom gelatine in cold water for 5 minutes, pop in microwave on high for 10 seconds to melt.
- Add to mixture whilst beating to ensure it combines well.
- Fold through whipped cream.
- Pour into pan and refrigerate 30-40 minutes.
- To make Jelly, bloom Gelatine in cold water. Microwave for 10 seconds.
- Purée 200g mango slices, add 3/4 cup of fruit syrup and sugar.
- Stir until sugar is dissolved.
- Stir through gelatine
- Pour over cheesecake.
- Refrigerate 3-4 hrs until set.
- Decorate as desired.
Please check out my blog for more great recipes.
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