Mango and lemon cheesecake

mango and lemon cheesecakeWoman's Day



1.In a medium bowl, combine biscuit crumbs and butter.
2.Press into a 20cm springform pan firmly, using a flat-bottomed glass. Chill for 20 minutes until firm.
3.Meanwhile, in a large bowl, using an electric mixer, beat cream cheese until smooth. Beat in condensed milk, lemon juice and rind.
4.Add water to a small jug. Whisk in gelatine briskly with a fork until dissolved. Cool for 5 minutes. Beat into cheese mixture. Fold through Dairy Whip and mango.
5.Pour mixture over base. Chill for 3 hours or overnight until firm. Serve in wedges topped with extra mango. Accompany with extra Dairy Whip, if desired.

Crush biscuits in a food processor, or in a plastic bag using a rolling pin. It is imperative to beat the softened cream cheese well, to ensure a smooth end result. Gelatine and cream-cheese mixture should be combined when they are at a similar temperature, to prevent lumps forming.


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