Recipe

Mango swirl cheesecake

This easy cheesecake dessert uses tinned mangoes to save time!

Sep 29, 2014 2:00pm
  • 30 mins preparation
  • Serves 8
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Ingredients

Mango swirl cheesecake
  • 100 gram butternut biscuits, broken
  • 60 gram butter, melted
  • 2 425g cans mango slices in syrup, drained
  • 3 teaspoon powdered gelatine
  • 250 gram packet cream cheese, chopped, at room temperature
  • 1/2 cup caster sugar
  • 1 teaspoon vanilla essence
  • 300 millilitre cream, whipped

Method

Mango swirl cheesecake
  • 1
    Grease a 22cm springform pan lightly; line base with baking paper.
  • 2
    Process biscuits to make thin crumbs. Add butter; process until combined. Using the back of a spoon, press biscuit mixture over base of prepared pan. Chill.
  • 3
    Puree half the mango until smooth. Sprinkle gelatine over 1/4 cup boiling water in a small heatproof jug; stir until completely dissolved. Cool to room temperature.
  • 4
    Using an electric mixer, beat cream cheese, sugar and vanilla in a medium bowl until smooth. Add 2 tablespoons gelatine mixture, then beat briefly to combine. Fold in whipped cream. Stir remaining gelatine mixture into mango puree.
  • 5
    Spread cream cheese mixture over crumb base. Pour mango mixture over cream cheese mixture; using a knife. Cover with plastic food wrap; chill for 5 hours or until firm. To serve, arrange remaining mango over cheesecake.

Notes

Replace butternut biscuits with gingernut biscuits if you prefer.

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