Some indulgence! Yummm!!

Yesterday I made a delectable cheesecake. It turned out so good that I had to take a picture of it to show you. Plus I have written out the recipe for you too. It is so yum!! I hope you enjoy making and eating it too.

Mango Cheesecake

Ingredients:

Base

• 250g plain sweet biscuits
• 150g melted butter
• 2 tablespoons water

Filling

• 150ml mango nectar
• 1 ½ tablespoons gelatine
• 500ml light cream cheese
• 1 1/3 cup castor sugar
• 1 teaspoon lemon juice
• 300ml cream

Jelly

• 150ml mango nectar
• 50ml water
• 1 tablespoon caster sugar
• 1 teaspoon gelatine

Method:

Base

Crush the biscuits and mix in the melted butter and water then press into the bottom of a lined spring-form cake tin. Refrigerate until set.

Filling

Pour the mango nectar into a small pot and sprinkle the gelatine over the top. Let is sit for five minutes then stir it over a low heat until the gelatine is dissolved, do not allow it to boil or the cheesecake may not set.

Beat the cream cheese and the caster sugar with an electric mixer until soft and light, then add the cooled mango/gelatine mix and the lemon juice and beat until combined.

Whip the cream until soft peaks form then stir it into the cheesecake mixture. Pour it over the biscuit base then refrigerate until set.

Jelly

Put the mango nectar, caster sugar and water in a small pot, sprinkle the gelatine over the top and let it stand for five minutes then stir over a low heat until the sugar and gelatine have dissolved. Allow it to cool to lukewarm before pouring it over the filling. Refrigerate until set.

Serve with fresh mango and softly whipped cream.