Mango and lime cheesecake
This will make about 20 portions
Mango cheese cake
- 500g crumbed super wine biscuit
- 250g unsalted butter
- 900g sour cream
- 1350g cream cheese
- 2 whole lime zest
- 2 cups castor sugar
- 375mls cream
- 8 leaves gelatine
- 10g vanilla essence
Line a tray with baking paper
Melt the butter and mix with biscuit crumb and spread on the tray, then refrigerate for at least 3 mins to set.
Mix cream cheese, sour cream, vanilla essence, and sugar in cake mixer until smooth.
Dip the gelatine in cold water to soften, heat up the cream then whisk the gelatine in until melted and smooth.
Slowly add the gelatine mix to the cream cheese mix and whip it until smooth
Add to the tray, and put in the fridge to set.
- 800g mango pulp
- 7 gelatine leaves
Heat up mango than whisk in the soft gelatine and pour on top of the cheesecake.