Ingredients
Method
Preheat oven to 180°C/160°C fan-forced. Grease two 22cm springform tins; line bases and sides with baking paper
Process half the nuts until fine. Chop remaining nuts coarsely.
Beat egg whites in small bowl with electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating until sugar dissolves between each addition. Fold in all nuts. Divide meringue between tins; bake 30 minutes. Cool meringues in oven with door ajar.
For mango jelly, place puree in small saucepan, sprinkle with gelatine; stir over low heat until gelatine is dissolved. Cool
Make filling by sprinkling gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes.
Beat cheese, sugar and juice in small bowl with electric mixer until smooth; beat in cream. Stir in gelatine mixture.
Remove paper collar from one of the meringue layers in tin. Line tin with plastic wrap (see page 353). Return meringue to tin, flatten with hand. Pour half the filling over meringue; refrigerate 15 minutes. Spread jelly over filling; cover, refrigerate 20 minutes. Spread remaining filling over jelly.
Remove remaining meringue and paper from tin. Place on top of cheesecake; press down gently. Refrigerate overnight.
