Category: Dessert
Yields:
8 Servings
Difficulty: Easy
Prep Time: 30 Mins
Cook Time:
8 Hr
Total Time:
8 Hr 30 Mins
Summer in Australia is hot, sunny and hot. Filled with BBQs, thongs (the shoes not underwear) and beach trips. Personally I love summer because it is mango season. Since I was little mangoes have always been my favorite fruit. This recipe is so delicious because it is full of delicious mango sweetness. A lovely chilled cheesecake is perfect for a hot summers day.
The recipe you see is entirely lactose free, providing you use the right products of course.
Ingredients
Adjust Servings
- Equipment
Instructions
-
Grease the sides of a spring-form cake tin. I also like to cut out a circle and place on the bottom of the cake tin. This makes it so much easier to transfer the cheesecake onto a plate.
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Crush the biscuits until they are fine. A food processor works best but you can also use a meat mallet.
-
Melt the margarine and add to the crushed biscuits. Add a pinch of salt.
- Press the mixture into the bottom of the tin and place into the fridge for 30 minutes so it hardens.
- While you are waiting for the base to harden you can blend all the mango pieces into a puree. Set aside several tablespoons (3 to 5) of puree to do the swirl on top.
- After the thirty minutes are up you can move on to the cheesecake mix.
- In a small bowl combine the boiling water and gelatin. Mix well.
-
In a large bowl combine the cream cheese, sugar and cream. Mix until smooth. Add the gelatin and mango and continue to mix.
- To make an airy and light cheesecake whisk the mixture for several minutes.
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Take the tin out of the fridge and pour in the cheesecake mix in. Smooth down the mix.
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To create the swirl, drizzle the remaining mango puree onto the cheesecake. Get a skewer or spoon and place into the cheesecake. Move the skewer around in a circular motion so it creates a swirl.
- Place the cheesecake in the fridge for 8 hours or overnight to set.
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Serve and enjoy!
