Alphonso mango cheesecake

  • Dessert
  • medium
  • 8
  • 30 minutes, plus 2–3 hours setting time

PT30M

PT

Share recipe

Ingredients

Metric

Imperial

  • 200g of digestive biscuits, crushed
  • 100g of unsalted butter, melted
  • 450g of cream cheese
  • 180g of double cream
  • 175g of caster sugar
  • 2 gelatine leaves, soaked in cold water
  • 300g of mango purée
1

Mix the crushed digestive biscuits and melted butter together in a bowl and press it out evenly on the base of an 18cm loose-bottomed cake tin. Place in the fridge whilst you make the filling

  • 200g of digestive biscuits, crushed
  • 100g of unsalted butter, melted
2

Place the cream cheese, double cream and caster sugar in a bowl and whisk to soft peaks. Fold in the mango purée until evenly combined

  • 450g of cream cheese
  • 180g of double cream
  • 175g of caster sugar
  • 300g of mango purée
3

Remove the gelatine from the water and squeeze to get rid of the excess water. Place in a pan over a very low heat and melt – this will not take more than a minute. Once melted, add some of the cheese cake mix into the pan to cool down the gelatine, then fold in with the rest of the mixture

  • 2 gelatine leaves, soaked in cold water
4

Pour the mixture onto the biscuit base, smooth over to create a neat and even top and place in the fridge to set for a minimum of 2–3 hours

5

Once set, carefully decorate with the sliced mangoes in an overlapping pattern and serve

Share recipe