Mango cheesecake recipe

30 ratings Rate
  • Serves 10
  • 20mins to prepare and 5mins to cook, plus 3hrs chilling
  • 483 calories / serving
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mango cheesecakes (h)

Stir the biscuit crumbs into the melted butter until coated and press into the base of a 19-20 cm loose bottomed cake tin or spring form tin.

Drain the mango slices from their syrup and puree the fruit in a liquidiser or food processor with the lime zest and juice.

Melt the chocolate by placing it in a basin over gently simmering hot water.

Whisk the Philadelphia until soft then whisk in the cream and chocolate. Fold about half the mango purée into the Philadelphia cream and spoon over the prepared base.

Swirl the remaining mango purée on to the surface of the cheesecake to give an attractive pattern.

Chill for at least three hours before serving to allow the cheesecake to set.


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  • Ingredients

  • 150g oaty biscuits, crushed
  • 40g butter, melted
  • 425g can mango slices in light syrup
  • finely grated zest and juice of 1 lime
  • 275g white chocolate, broken into pieces
  • 300g Philadelphia Original
  • 150ml double cream, lightly whipped
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  • Energy 2002kj 483kcal 24%
  • Fat 37.4g 53%
  • Saturates 22.4g 112%
  • Sugars 27.5g 31%
  • Salt 0.5g 9%

of the reference intake
Carbohydrate 33.6g Protein 4.7g Fibre 1g


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