Step 1

Process biscuits until fine. Add the butter and process again briefly until the butter is combined with the crumbs. Press crumb mixture over the base and halfway up. The side of a 22cm springform pan.

Step 2

Coarsely chop flesh from one mango; blend or process until smooth. Peel and very thiny slice remaining mango.

Step 3

In a small bowl, sprinkle the gelatin over the water and leave to soak for 3 minutes. Microwave on medium (50%) for 20 seconds or until the gelatin is dissolved. Cool for 3 minutes.

Step 4

Finely grate the rind from one of the limes. Squeeze the juice from both limes.

Step 5

Beat the ricotta with the sugar, rind and juice in a small bowl with an electric mixer until combined. Fold in the gelatin mixture and yoghurt.

Step 6

Pour half of the cheesecake mixture; top with the remaining cheesecake mixture. Refrigerate cheesecake overnight or until set.

Step 7

Decorate with sliced mango and extra lime rind, if desired.