Mango cheesecake

I love mango as it is sweet and fragrant especially during the mango season. Unfortunately living in UK I do not have any opportunity to buy those mangoes from India which has a stronger mango fragrance. I nowadays have to make do with mango in tin to make my cakes. This non-bake mango cheesecake  is easy to make. It's freshing and full with flavour. 

Ingredients:

For the base:

• 100g digestive biscuits, crushed
• 50g melted butter

For the filling:

• 259g Phiadelphia cream cheese, softened
• 100g caster sugar
• 2 tbsp lemon juice
• 1 tbsp gelatine
• 200g mango purée
• 200g whipping cream, whip until soft peak 
• 1/2 cup chopped mango

For jelly topping:

• 150g mango purée 
• 1 tbsp gelatine
• 4 tbsp water

Method:

Combine the biscuits crumbs with melted butter and press into the base of a 8 inch loose base cake pan.  Chill for 30 minutes in the fridge. 

Dissolve gelatine in lemon juice over hot water bath.

Beat the cream cheese and sugar until smooth. Add gelatine mixture, beat until well combine. Beat in mango purée. 

Fold in the whipped cream and chopped mango and pour over prepared biscuit base. 

To make the jelly topping, place the gelatine with water in a bowl for a few minutes. Dissolve over hot water then mix into the mango purée. Pour on the mango cheesecake and decorate with chopped mango and strawberries.

Chill until set.