Mango Swirl Cheesecake
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.
  • Difficulty: Easy
  • Category:
Servings: 8 yield(s)
Prep Time: 30 mins
Cook Time: 480 mins
Total Time: 510 mins
Ingredients
  • 300 g Digestives Biscuits (Brand used - McVitie's)
  • 150 g Lactose free margarine (Brand used - Nuttellex)
  • 1 pinch Salt
  • 1/4 cup Boiling water
  • 1 tbsp Gelatin powder
  • 2 Large mangoes
  • 500 g Lactose free cream cheese (Brand Used - Liddells )
  • 300 ml Lactose free cream (Brand Used - Pauls Zymil )
  • 2/3 cup Caster sugar
    • Equipment
  • Baking paper
  • Cooking oil
  • Spring-form cake tin
Instructions
  1. 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.
  2. Crush the biscuits until they are fine. A food processor works best but you can also use a meat mallet.
  3. Melt the margarine and add to the crushed biscuits. Add a pinch of salt.
  4. Press the mixture into the bottom of the tin and place into the fridge for 30 minutes so it hardens.
  5. 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.
  6. After the thirty minutes are up you can move on to the cheesecake mix.
  7. In a small bowl combine the boiling water and gelatin. Mix well.
  8. In a large bowl combine the cream cheese, sugar and cream. Mix until smooth. Add the gelatin and mango and continue to mix.
  9. To make an airy and light cheesecake whisk the mixture for several minutes.
  10. Take the tin out of the fridge and pour in the cheesecake mix in. Smooth down the mix.
  11. 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.
  12. Place the cheesecake in the fridge for 8 hours or overnight to set.
  13. Serve and enjoy!