• 150g digestive biscuit (crushed)
• 100g melted butter
• 50g toasted cashewnuts (chopped)
• CREAM CHEESE MIXTURE:
• A:
• 500g cream cheese
• 60g caster sugar
• 3 tbsp fresh mango puree
• 1 tbsp lemon juice
• 250g mango flesh (diced)
• B:
• 200g non dairy whipping cream (whipped)
• 1 1/2 tbsp gelatine powder, mixed with 4 tbsp water and double-boiled until dissolved
• TOP LAYER:
• 1 tsp gelatine powder, mix with 100ml water, double-boiled until dissolved
• 2 tbsp fresh mango puree

Base: Combine all the ingredients and press into a 9? round spring form baking tin. Chill in the fridge for 20 minutes or until the base is firmed.

Cream cheese mixture: Use a K-beater to beat cream cheese, caster sugar, mango puree until smooth. Add in mango flesh and stir well.

Mix in whipped fresh cream in 3 or 4 batches. Lastly add in gelatine mixture and stir well. Pour mixture onto the prepared base.

Chill in the fridge for 3 hours.

Top layer: Mix mango puree with dissolved gelatine. Pour onto the set cheesecake and return to the fridge to chill overnight. Cut into pieces and serve.

by Pak101.com (few years ago!) / 966 views