Mango Cheesecake

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.

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!