Mango cheesecake

Prep: 30 mins
Mango cheesecake

150 g digestive biscuits, crushed

40 g butter, melted

425 g can mango slices in light syrup

Finely grated zest and juice of 1 lime

275 g white chocolate, broken into pieces

300 g cream cheese (Philadelphia)

150 ml double cream, lightly whipped

Stir the crushed biscuits into melted butter until coated and press into the base of a 19-20 cm spring form tin.

Drain the mango slices from their syrup and puree the fruit in a liquidiser or food processor together with the lime zest and juice.

Melt the chocolate by placing it in a bowl over gently simmering hot water.

Whisk the cream cheese until soft then whisk in the cream and chocolate. Fold about half the mango puree into the cream cheese mixture and spoon over the prepared base.

Swirl the remaining mango puree on to the surface of the cheesecake to decorate.

Chill for at least three hours before serving to allow the cheesecake to set

Serves
8

Preparation Time
30 minutes

Main ingredients
Fruit, Cheese

Recipe Type
Cakes & Baking, Dessert, Easy, Entertaining, Cheesecake

Level of Difficulty
Easy

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