Mango cheesecake

Name: Mango cheesecake
Yield: 10
Ingredients: 250 g Plain biscuits, finely crushed (Main); 100 g Butter, melted; 2 Tbsp Powdered gelatine; 3 Tbsp Water; 1 cup Mango nectar (Main); 2 tsp Vanilla essence; 375 g Cream cheese; ½ cup Caster sugar; 500 ml Cream; 1 ¼ cups Mango nectar; 2 Tbsp Arrowroot

for 10 people

Jan Bilton

Food writer and cookbook author.

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A tropical treat for Christmas.

For the base

250 g	Plain biscuits, finely crushed (Main)
100 g	Butter, melted

For the filling

2 Tbsp	Powdered gelatine
3 Tbsp	Water
1 cup	Mango nectar (Main)
2 tsp	Vanilla essence
375 g	Cream cheese
½ cup	Caster sugar
500 ml	Cream

For the topping

1 ¼ cups	Mango nectar
2 Tbsp	Arrowroot

Directions

To make the base, combine the crushed biscuits and butter. Press onto the base and sides of a lightly greased, 20-21cm springform cake pan. Freeze while making the filling.
To make the filling, soak the gelatine in the water for 5 minutes. Dissolve over hot water or in the microwave. Stir into the mango nectar.
Place in a food processor with the vanilla essence, cream cheese and caster sugar. Mix, until smooth.
Whip the cream, until thick. Fold into the cream cheese mixture. Pour into the biscuit base. Refrigerate until set. The cheesecake may be frozen at this stage for up to 1 month.
To make the topping, simmer the nectar for a few minutes, until slightly reduced. Combine the arrowroot with a little extra juice or water and stir into the hot nectar. Simmer, stirring, until thick. Cool, then pour over the top of the cheesecake.