My future mother-in-law made a lovely mango cheesecake that we ate yesterday afternoon. It was so rich and creamy but fresh at the same time. We ate loads of it!
I've located a simular recipe that I've adapted...
Frozen mango and lime cheesecake
Ingredients (serves 8)
- 125g oat biscuits (like Hobnobs)
- 60g unsalted butter, melted
- 2 x 250g packets cream cheese, softened
- 3/4 cup caster sugar
- 1 teaspoon finely-grated lime rind
- 300ml thickened cream
- 425g can sliced mangoes, drained
- 3 passionfruit, halved (optional)
Grease a 6cm-deep, 20cm round springform pan. Line base and side with baking paper. Place biscuits in food processor. Process until finely chopped. Add butter. Process until combined. Press biscuit mixture evenly over base of prepared pan. Place pan in fridge.
Using an electric mixer, beat cream cheese until smooth. Add sugar and lime rind. Beat for 2 minutes. Add cream. Beat for 5 minutes or until mixture is thick. Spoon into prepared pan.
Place mango in a food processor. Process until smooth. Fold mango through cream cheese mixture to create a marbled effect. Cover with plastic wrap. Place in the freezer overnight or until firm.
Remove cheesecake to a plate. Stand at room temperature for 15 minutes. Top with passionfruit pulp. Serve.