Ingredients:
• 150 g biscuits
• 80 g butter, melted
• 500 g Philadelphia cream cheese
• 1/2 cup castor sugar
• 300 ml cream, whipped
• 1 tbsp gelatin
• 1/4 cup hot water
• 2 mangoes, peeled and sliced
• 2 tbsp lime juice
• 1 mango, peeled and chopped
Method:
• Take biscuits in a food processor until finely crushed. Add butter and combine. Press over the base of a pan. Chill for 15 minutes or until firm.
• Then take a grinder mixer to beat the cream cheese and sugar in a bowl until smooth and creamy. Fold in the cream.
• Whisk the gelatin and hot water in a small bowl until the gelatin dissolves.
• Stir 1/4 cup of the cream cheese mixture into the gelatin mixture, then add to the remaining mixture and mix well. Pour half the cream cheese mixture over the biscuit base. Top with half the mango slices, then remaining cream cheese mixture. Refrigerate overnight until firm.
• Remove the cheesecake from the fridge 15 minutes before serving. To make coulis, place the mango and lime juice in a blender and until smooth.
• Arrange the remaining sliced mango over the cheesecake and drizzle over the coulis.
