Mango Cheesecake

Mango Cheesecake


250- Butternut Biscuit

75g butter to combine

250-cream cheese

½ cup caster sugar

300ml thicken cream

3 mango- cut in cubes

1 cup finely chopped nuts.

1 Tablespoon Gelatine.

¼ cup water—for gelatine.


Method: Using Delicake cake ware

Assemble, Delicake base & sleeve.

Crush biscuits in a processor & combine with 75g melted butter in the assembled Delicake product. Mix well.

Spread over base firmly, put Delicake lid on and refrigerate for till you prepare cheese mixture or 10 minutes

Cream cheese filling:

Combine cream cheese, caster sugar & mix well. Add thickened cream and combine.

Sprinkle gelatine over hot water and mix, cool mixer, do not allow mix to set. Combine with cream cheese mixture. Add the cubed mangos and combine

Chefs Note: before pouring in mixture, spray inside the sleeve with oil.

Pour over the biscuit base and refrigerate for a minimum of 8 hours or overnight.

Just before serving, remove the lid, add the nuts then remove the sleeve.

Re-assemble, by putting the sleeve and lid on to store in the fridge.

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