Mango and lemon cheesecake

  • 20 mins preparation
  • Serves 10
  • Print


Mango and lemon cheesecake
  • 250 gram packet plain sweet biscuits, finely crushed
  • 125 gram butter, melted
  • 250 gram packet cream cheese, at room temperature, chopped
  • 395 gram can sweetened condensed milk
  • 1/3 cup lemon juice
  • 2 teaspoon lemon rind
  • 1/4 cup just-boiled water
  • 3 teaspoon gelatine
  • 1 cup dairy whip, plus extra, to serve
  • 400 gram can mangoes, drained on paper towel, plus extra mango, to serve


Mango and lemon cheesecake
  • 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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