Mango and white chocolate cheesecake

Name: Mango and white chocolate cheesecake
Prep time: 15 min
Total time: 15 min
Ingredients: 13 milk arrowroot biscuits; 60 gram butter, melted; 500 gram cream cheese, at room temperature; 1/2 cup (110g) caster sugar; 200 gram white chocolate, melted; 300 millilitre cream, whipped; 3 teaspoon gelatine; 1/4 cup (60ml) hot water; 2 mangoes, sliced

www.womensweeklyfood.com.au

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Prep Time: 15 minutes

Total: 15 minutes

Servings: 8

Ingredients

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Instructions

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Step 1

Place biscuits in a food processor and pulse until fine crumbs form. Add butter and pulse to combine. Press into base of a 20cm springform pan. Chill for 15 minutes, until base is firm.

Step 2

Meanwhile, using an electric mixer, beat cream cheese and sugar together until smooth and creamy. Fold through chocolate and whipped cream.

Step 3

Whisk gelatine with hot water until dissolved. Stir 1/4 cup of cream cheese mixture into gelatine. Return to cream cheese mixture and mix well.

Step 4

Pour cheesecake over biscuit base. Cover with plastic wrap and refrigerate overnight. Arrange mango slices over top and cut into wedges to serve.