No-Bake Mango Cheesecake

Mango is one of my favourite fruits. During my childhood growing up in Malaysia we have abundance of mango. It's like every neighbours have a mango tree in their garden!!! The flesh of the mango we get in Asia is very bright orange and is tasted so sweet.

Ingredients:

• 130g digestive biscuits
• 50g butter, melted
• 300g full fat cream cheese, room temperature
• 150ml double cream
• 250 white chocolate
• 1½ cup canned mango pulp
• 2 tbsp lemon juice
• 10g gelatin powder
• 1/4 cup water
• 1/4 cup canned mango pulp, for decoration

Method:

For the base: Crush the digestive biscuits into a fine crumbs. Pour into a bowl and add in melted butter. Mix well and pour into a 7 inch removable bottom pan. Chill in the fridge for 30 minutes.

For the cheesecake: In a bowl, add in cream cheese and whisk until fluffy. dd in the double cream and mix until the mixture is a bit thicker (do not over mix to avoid the cream from splitting)

Melt the white chocolate in a microwave or double boiler. Add into the cream cheese mixture and immediately mix all together to avoid the white chocolate seizing up. Add in mango pulp and mix all to combine. Add in lemon juice and mix all together. Set aside.

In a bowl, add in water and powdered gelatin. Let it bloom for 5 minutes and heat in microwave or double boiler until the gelatin is dissolved. Add some cheesecake mixture into the dissolved gelatin and mix to combine. This is to temper it so it is easier to mix later.

Add tempered gelatin into the cheesecake mixture, immediately mix all together to combine. Pour into previously chilled base. Hit the pan against the work top a few times to release air bubbles.

Spoon mango pulp randomly on top. Using a cocktail stick, make a swirls all around. Chill in the fridge overnight to let it set fully. Ready to serve.