Prep 20minute(s)
Ready In 200minute(s)
Serves 0
Ingredients
- mango slices and shredded coconut, optional, to serve
- 1 1/4 cups sweet biscuit crumbs
- 1 cup cream, lightly whipped
- 2 large mangos, chopped
- 2 tablespoons lemon juice
- 2 teaspoons grated orange rind
- 3 teaspoons gelatine, dissolved in 1/4 cup boiling water
- 3/4 cup sugar
- 500g block PHILADELPHIA Cream Cheese, softened
- 80g butter, melted
Instructions
- Combine biscuit crumbs and butter and press into the base of a greased 22cm springform pan.
- Beat the PHILADELPHIA and sugar using an electric mixer until smooth. Beat in the lemon juice, rind and gelatine mixture until well combined. Fold in the cream and 3/4 of the mango.
- Pour mixture over prepared base. Puree remaining mango, drizzle over the cheesecake, then using the tip of a knife gently swirl into the cheesecake. Refrigerate 3 hours or until set. Serve with extra mango slices and toasted coconut.
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