Preparation time is 40minutes
Cook time is 40minutes
Total time is 1hours 20minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
8 Ingredients
- 125grams milk arrowroot biscuits
- 100grams butter, melted
- 750grams cream cheese, softened
- 3/4 cup caster sugar
- 2 eggs
- 1 lime, juiced, zested (to serve)
- 300milliliter thickened cream
- 2 mangoes, peeled, 1 diced, 1 thinly sliced (save slices to serve)
Nutrition per serving
2020kJ / 485Cal
2020 Kilojoules or 485 Calories
23% of daily energy intake*
Protein
7.2grams
Fat
36.3grams
Carbs
31.5grams
Sugars
24.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Discover our delicious and creamy mango cheesecake recipe. With a light and fluffy texture, this cheesecake is the perfect dessert for any occasion. Enjoy!
Method
Step 1 of 4
Preheat oven to 150°C/130°C fan-forced. Grease a 22cm springform pan. Line base and side with baking paper.
Step 2 of 4
Place biscuits in a food processor and process until fine crumbs form. Add butter and process until combined. Using the back of a metal spoon, press biscuit mixture into base of pan and refrigerate. Wash and dry food processor.
Step 3 of 4
Place cream cheese, sugar, eggs, lime juice and half of the thickened cream in a food processor and process until smooth. Transfer to a bowl. Fold through diced mango. Pour cheesecake mixture into pan and bake for 55 minutes or until just set. Turn off oven and cool cheesecake with oven door ajar for 30 minutes. Refrigerate overnight.
Step 4 of 4
Beat remaining cream until soft peaks form. Top cheesecake with whipped cream and sliced mango, and sprinkle over zest to serve.
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