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Mango Cheesecake
INGREDIENTS

FOR THE CRUST:
30 grams unsalted butter melted

75 grams Digestive biscuits


FOR THE FILLING:

3 g powdered gelatin

30 milliliters water

100 milliliters heavy cream

100 grams granulated sugar

225 grams cream cheese

80 grams fresh mango puree

1 tbsp fresh lemon juice

Fresh mango (optional)

Method:
1. Take a 6 inch spring foam pan and line it at the bottom with parchment paper
2. In a food processor crush the Digestive biscuits and melted butter together
3. Pour the crumb mixture into the prepared pan and press well into all sides. Keep this in the freezer to set whilst the filling is prepared

Filling:
1. Mix the gelatin powder and water together and set apart for the gelatin to bloom. After 5 minutes, microwave this for 10 seconds to melt the gelatin
2. Beat the cream cheese till light and fluffy. Add in the sugar and beat more
3. Pour in the mango puree and lemon juice and mix well
4. Add melted gelatin and mix together. Set aside.
5. Beat the heavy cream till stiff peaks. Make sure cream is cold.
6. Fold the cream into the mango mixture
7. Add in some chopped mangoes and mix
8. Pour into prepared pan and refrigerated overnight to set the cheesecake
9. Next day take a knife and run it around the rim of the pan. Remove the cheesecake from the springfoam pan
10. Decorate with fresh mangoes and serve