Chilled Mango and White Chocolate Cheesecake

This superb chilled cheesecake is ideal as a summer dessert.

Ingredients serve 6 – 8

Base

100 g biscuit crumbs

50 g melted butter

Cheese filling

7 g gelatin leaves

200 ml cream

200 g cream cheese

60 g caster sugar

200 g mango puree

1 tsp lemon juice

Topping

7 g gelatin leaves

100 g mango puree

1 tbls icing sugar

Method

Line a 20 cm spring form tin with greaseproof baking paper. Place biscuit crumbs and melted butter in a bowl and combine. Spread the crumb mixture evenly in the bottom of the tin and press firmly. Place the tin in the fridge until set. Place the gelatin in a bowl with cold water. Place cream in a mixing bowl and whisk until thickened to soft peak. Place cream cheese and sugar in another mixing bowl, whisk with an electrical mixer for approx. 3 minutes until mixture is evenly soft and fluffy. Place mango puree and lemon juice in a bowl and combine. Squeeze the excess water from the gelatin leaves and heat gelatin until melted. Mix gelatin in the mango mixture and blend into the cream cheese mixture until incorporated. Fold the whipped cream into the mixture. Spread the finished cheese combination evenly in the cake tin on top of the crumb base and allow cooling in the fridge. Place the gelatin for the topping in a bowl with cold water. Combine mango and sugar in a bowl. Squeeze the excess water from the gelatin leaves and heat gelatin until melted. Mix melted gelatin into the mango mixture and spread evenly on top of the cheesecake. Allow cooling for at least 3 hours in the fridge. Remove the cheesecake from the tin and leave on a serving plate. Cut with a sharp knife and serve.

Note: Try apricot or peach instead of mango.