Mango Cheesecake

You might replace mangoes with strawberries or blueberries. Mango coulis and slices can be prepared ahead and stored in fridge overnight, covered with plastic wrap. You might replace the thickened cream with regular whipping cream if you can't find any.

(Loosely adapted from Coles magazine, Nov. 2013)
Prep time: 30 mins
Cook time: overnight chilling
Yield: Prepare a 20-cm / 8-inch springform pan

Ingredients:

• 120 gm Marie biscuits
• 70 gm butter, melted
• 250 gm cream cheese block, room temperature
• 55 gm caster sugar
• 150 ml thickened cream
• 2 tsp gelatine powder
• 30 ml hot water
• 1 mango, peeled and sliced

Coulis:

• 1 mango, peeled and chopped
• 2 tsp lime juice

Method:

1. Process biscuits in a food processor until finely crushed. Add butter and pulse to combine. Press over the base of the pan. Chill for 15 minutes or until firm.
2. Whisk the gelatine and hot water in a small bowl until the gelatine dissolves. (Remark: If you find it's difficult to dissolve the gelatine completely, place the bowl of gelatine mixture in a large bowl of hot water. It helps the gelatine to dissolve easily and quickly.)
3. Use an electric mixer to beat the cream cheese and sugar in a bowl until smooth and creamy. Fold in the cream. Stir ¼ cup of the cream cheese mixture into the gelatine mixture, then add to the remaining mixture and mix well. Pour the cream cheese mixture over the biscuit base. Refrigerate overnight or until firm.
4. Remove the cheesecake from the fridge 15 minutes before serving. To make coulis, place the mango and lime juice in a blender and pulse until smooth. (If necessary, blend in a little water until coulis reaches pouring consistency.)
5. Arrange the remaining sliced mango over the cheesecake and drizzle over the coulis.

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