Ingredients:
BASE:
200g Marie Biscuits, finely crushed
50g butter melted.
FILLING:
250g cream cheese
425g can mango slices, (200g for Filling, 200g for Jelly 25g to decorate)
reserve syrup from can
200ml whipping cream, whipped
60g sugar
1 tspn vanilla essence
2 tspns gelatine
2 tblspns cold water
3 tblspns vanilla yoghurt
MANGO JELLY:
200g Mango slices
3/4 cup Juice
2 tspns gelatine
1 tblspn sugar
2 tblspns cold water
Method:
Line and grease a 20cm spring form pan, base and sides.
Melt butter in a small saucepan
Add to crush biscuits and mix thoroughly
Press biscuit mix firmly into base of your pan
Refrigerate 15-20 minutes.
In the meantime prepare your filling.
Soften your cream cheese. I do this in the foil wrapper under the grill, you can use your microwave.
Place cream cheese in a large bowl, add sugar, yoghurt and vanilla and beat with an electric beater until smooth and creamy.
Purée 200g of mango slices, add and combine.
Bloom gelatine in cold water for 5 minutes, pop in microwave on high for 10 seconds to melt.
Add to mixture whilst beating to ensure it combines well.
Fold through whipped cream.
Pour into pan and refrigerate 30-40 minutes.
To make Jelly, bloom Gelatine in cold water. Microwave for 10 seconds.
Purée 200g mango slices, add 3/4 cup of fruit syrup and sugar.
Stir until sugar is dissolved.
Stir through gelatine
Pour over cheesecake.
Refrigerate 3-4 hrs until set.
Decorate as desired.