Ingredients

The base:

• 2/3 melted anchor butter
• 2 cups crushed digestive biscuits
• 1 tbsp brown sugar

  The filling:

  • 1 cup anchor whipping cream
  • 12oz cream cheese
  • 4 1/2 tbsp powdered sugar
  • 1 1/4 cup mango pulp
  • 2 tbsp lemon juice
  • 1 tbsp gelatin powder
  • 1/4 cup water

Directions

1. Add the melted anchor butter and sugar to the crushed digestive biscuits and mix to combine.
2. Pour mixture into springform pan and gently press the mixture flat on the bottom of the pan to form the crust.
3. Place in the refrigerator to set for 15 minutes or until the filling is made.
4. For the filling, whisk the anchor whipping cream until fluffy.
5. Add in cream cheese, powdered sugar and mango pulp and mix until smooth. Do not over mix. Add in the lemon juice and combine .
6. To prepare the gelatin mixture, pour water into a bowl and then sprinkle the gelatin powder on the surface of the water. Leave to bloom for 5 minutes. Then heat in a microwave for 15 seconds and mix. Add in 1-2 tbsp of cheesecake filling in the gelatin mixture to temper it.
7. Add the gelatin mixture to the cheesecake filling and mix to combine.
8. Pour the filling over the prepared base and leave to set in the refrigerator for 12 hours or overnight.
9. Garnish with fresh mangoes and mint (optional)