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Published in 
Ricette interessanti
 · 9 Feb 2022
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  • 200 g Marie Biscuits, finely crushed
  • 60 g butter melted


  • 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


  • 200 g Mango slices
  • 3/4 cup Juice
  • 2 tspns gelatine
  • 1 tblspn sugar
  • 2 tblspns cold water


  • 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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