This delicious tropical mango cheesecake is a no-bake wonder making it a great dessert for entertaining. Be sure to gently fold in the whipped cream, so as not to knock out too much of the air.
- 10 Granita or other plain, sweetened biscuits
- 120 g (1 cup) finely chopped walnuts
- 50 g unsalted butter, melted
- 2 ripe, firm mangoes, thinly sliced, to decorate
- 1 tbsp powdered gelatin
- 60 ml (¼ cup) warm water
- 2 x 250 g blocks cream cheese, softened
- 220 g (1 cup) caster sugar
- 4 very ripe mangoes, flesh removed and coarsely pureed
- 500 ml (2 cups) thickened cream, whipped to soft peaks
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 3 hours
Place the biscuits in a plastic bag and pound with a rolling pin to crush. Empty crumbs into a large bowl, then add the chopped walnuts and melted butter and combine well. Press crumbs into the base of a lightly greased, deep 22 cm springform tin. Refrigerate for at least 1 hour, or until chilled and firm.
To make the filling, place the gelatin and warm water in a small bowl and stir until dissolved. Using an electric mixer on medium–high speed, beat the cream cheese until smooth. Add the sugar, reduce speed to low and slowly add the mango puree and combine well. Using a large metal spoon, gently fold in the whipped cream and slightly cooled gelatin mixture. Pour the mango mixture into the prepared tin. Decorate with thinly sliced mango and refrigerate for at least 2 hours before serving.