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Ingredients
12 servings
For biscuit base
For cheesecake
1 cupheavy cream
whipping cream
450gcream cheese
softened
½ cupsugar
1 ½ cupmango puree
from a can
sour cream
or labneh 40g
1 teaspoonlemon juice
½ teaspoonvanilla extract
For topping
Instructions
For biscuit base
Step 1
Mix together biscuit crumbs, melted butter, until all the crumbs are evenly moistened. Pack this mixture firmly into the base of an 8×8 inch square pan, a 9 inch springform pan, or in individual jars, whichever you are using. Freeze for 10 minutes or until firmly set.
For cheesecake
Step 2
In an electric mixer with the whisk attachment, beat the heavy cream on medium high speed or until stiff peaks form. Set aside.
Step 3
In a clean bowl, beat the cream cheese and sugar together until smooth, then add the sour cream, mango puree, lemon juice and vanilla. Beat for 2-3 minutes until well combined and smooth.
Step 4
Using a spatula, fold the whipped cream into the cream cheese mixture gently until mixed through. Pour this mixture into the prepared pan or distribute among jars.
Step 5
Swirl the extra mango puree on top, and if desired top with fresh mango.
Step 6
Refrigerate for at least 3-4 hours, or preferably overnight. Enjoy!
Notes
1 liked
0 disliked
Delicious
Kid-friendly
Makes leftovers
Sweet
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