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!