Mango Cheesecake

Base
150g digestive biscuits, crushed
100g melted butter
50g toasted cashewnuts,chopped

Creamed Cheese Mixture
A: 500g cream cheese
60g caster sugar
3 tbsp fresh mango puree
1 tbsp lemon juice
250g mango flesh, diced

B: 200g non-dairy whipping cream, whipped
1 1/2 tbsp gelatine pwder,
mixed with 4 tbsp water & double-boiled until dissolved

Top Layer
1 tsp gelatine powder, mixed with 100ml water, double-boiled until dissolved
2 tbsp fresh mango puree

Method
1. BASE: Combine all the ingredients & press into 9'' round spring foam baking tin. Chill in the fridge 20 mins / until the base is firmed.

2. CREAM CHEESE MIXTURE: Use a mixer to beat cream cheese, caster sugar, mango puree until smooth. Add in Mango flesh and stir well.

3. Mix in whipped fresh cream in 3 or 4 batches. Lastly add in gelatine mixtures & stir well. Pour mixture onto the prepared base.

4. Chill in the fridge for 3 hours.

5.TOP LAYER: Mix mango puree with dissolved gelatine. Pour onto the set cheesecake & return to the fridge to chill overnight. Cut & serve.

Setting

After 3hours of chilling

bicuits base cant be thicker.

I replace digestive biscuits to wheat biscuit,coz store outa stock.

+ i crushed too many biscuits for the amount of butter i suppose to use. :P

images taken by Samsung Omnia