Ingredients :
For the base :
150g digestive biscuits (put in a ziploc bag)
60g unsalted butter, melted
For the filling :
250g Philadelphia Cream Cheese
150ml cream
1 tablespoon gelatin powder
65g caster sugar
2 ripe mangoes peeled and blend to make 1 cup of mango puree
Method :
Line the base for a 8 inch round pan with removable base with baking paper. Crush the biscuits by using a pin roller to go over it.
Press the biscuits firmly onto the base of the prepared round pan by using the back of a spoon. Chill it in the freezer for 40 minutes.
Using an electric beater, beat the cream cheese and sugar until smooth. Whip the cream until soft peak form separately.
Fold in the whipped cream with the cream cheese.
Soak the gelatine for 5 minutes and bring it to boil by stirring till it melts. Set aside to cool.
Mix a quarter of the cream mixture into the gelatine water. Mix thoroughly.
Now blend the cream mixture in with the rest of the filling. Swirl 3 tablespoons of Mango puree into the filling.
Pour the mixture into the chilled crust. Smooth the surface with the spatula and tap the pan lightly on the table top. Refrigerate for at least 8 hours or overnight.
Jello layer to top the cheesecake :
100ml mango juice
1/2 teaspoon lemon juice
2 grams powdered gelatine
2 teaspoons water
1 to 2 mangoes for decoration
Method :
Soften the gelatine in 2 teaspoons water.
Cut 1 mango into cubes for decoration. Bring to a boil both the mango and lemon juice. Turn off the heat, add the gelatine after softening into the boiled mango and lemon juice. Stir until completely dissolves.
Place the cubed mangoes on top of the completely set Cheesecake. Pour the cooled Jello mixture on top of the Cheesecake slowly. Chill till set again in the fridge for at least another 2 to 3 hours.
For the base :
150g digestive biscuits (put in a ziploc bag)
60g unsalted butter, melted
For the filling :
250g Philadelphia Cream Cheese
150ml cream
1 tablespoon gelatin powder
65g caster sugar
2 ripe mangoes peeled and blend to make 1 cup of mango puree
Method :
Line the base for a 8 inch round pan with removable base with baking paper. Crush the biscuits by using a pin roller to go over it.
Press the biscuits firmly onto the base of the prepared round pan by using the back of a spoon. Chill it in the freezer for 40 minutes.
Using an electric beater, beat the cream cheese and sugar until smooth. Whip the cream until soft peak form separately.
Fold in the whipped cream with the cream cheese.
Soak the gelatine for 5 minutes and bring it to boil by stirring till it melts. Set aside to cool.
Mix a quarter of the cream mixture into the gelatine water. Mix thoroughly.
Now blend the cream mixture in with the rest of the filling. Swirl 3 tablespoons of Mango puree into the filling.
Pour the mixture into the chilled crust. Smooth the surface with the spatula and tap the pan lightly on the table top. Refrigerate for at least 8 hours or overnight.
Jello layer to top the cheesecake :
100ml mango juice
1/2 teaspoon lemon juice
2 grams powdered gelatine
2 teaspoons water
1 to 2 mangoes for decoration
Method :
Soften the gelatine in 2 teaspoons water.
Cut 1 mango into cubes for decoration. Bring to a boil both the mango and lemon juice. Turn off the heat, add the gelatine after softening into the boiled mango and lemon juice. Stir until completely dissolves.
Place the cubed mangoes on top of the completely set Cheesecake. Pour the cooled Jello mixture on top of the Cheesecake slowly. Chill till set again in the fridge for at least another 2 to 3 hours.
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