White Chocolate and Mango Cheesecake

Ingredients

FILLING

• 200 g gingernut biscuits
• 100 g unsalted butter melted
• 50 g crystalized ginger optional

Base

• 250 g cream cheese brought to room temperature
• 200 ml condensed milk
• 150 g white chocolate melted
• 150 ml cream
• 3 1/2 tsp gelatine powder
• 125 ml boiling water

TOPPING

• 2 mangoes medium
• 4 tbs caster sugar
• 2 tsp gelatine powder
• 100 ml boiling water

Directions

1. Base: Blitz the biscuits in a food processor until they’ve been reduced to fine crumbs.
2. Add the ginger, if using, and blitz until completely incorporated into the crumbs. With the machine switched on, pour the melted butter in until all combined.
3. Press the crumbs into the base of a lined 24cm springform tin and refrigerate until firm.
4. Filling: Add gelatine to the water and stir with a fork until all dissolved. Put aside to cool.
5. Combine the cream cheese and condensed milk and beat until smooth and creamy. Stir in the melted chocolate and then pour in the cream.
6. Pour in the cooled water and gelatine and stir until combined.
7. Pour into the tin and put it into the fridge for at least an hour and a half to firm up.
8. Topping: Puree the mango flesh. Add the sugar and blitz again. There should be approximately 350ml of puree.
9. Combine water and gelatine.
10. Combine with mango puree and pour carefully over top of the cheesecake.
11. Refrigerate for 3 hours.