Mango & White Chocolate Cheesecake (No Bake) |
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Prep Time: 15 Minutes Cook Time: 720 Minutes |
Ready In: 735 Minutes Servings: 4 |
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In Australian Tables Magazine November 2007. Looks absolutely delicious and if I wasn't diabetic would give it a go and the DH doesn't like mangoes so I can't see me making it at this point in time. Cooking time is chilling time. Ingredients:
100 g biscuits (plain, milk arrowroot - 13 biscuits) |
60 g butter (melted) |
500 g cream cheese (at room temperature) |
1/2 cup caster sugar (110 grams) |
200 g white chocolate (melted) |
300 ml cream (whipped) |
3 teaspoons gelatin |
1/4 cup hot water (60ml) |
2 mangoes (sliced) |
Directions:
1. Place biscuits in a food processor and pulse until fine crumbs form.
2. Add melted butter and pulse to combine.
3. Press into a base of a 20cm springform pan.
4. Chill for 15 minutes, until base is firm.
5. Meanswhile, using an electric mixer, beat cream cheese and sugar together until smooth and creamy.
6. Fold through chocolate and whipped cream.
7. Whisk gelatine with hot water until dissolved.
8. Stir 1/4 cup of cream cheese mixture into gelatine, return to cream cheese mixture and mix well.
9. Pour cheesecake over biscuit base.
10. Cover with plastic wrap and refrigerate overnight.
11. Arrange mango slices over top and cut cheesecake into wedges to serve.
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