Nutrition balance score
Unbalanced
Glycemic Index
43
Low
Glycemic Load
33
High
Nutrition per serving
Calories981.6 kcal (49%)
Total Fat69.9 g (100%)
Carbs77.1 g (30%)
Sugars56.2 g (62%)
Protein12.4 g (25%)
Sodium514.4 mg (26%)
Fiber5.1 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Base
Filling
Topping
Instructions
Step 1
Crush the digestive biscuits into fine crumbs. Pour the melted butter & mix well. Press the crumbs to the base of the pan and refrigerate for 30 minutes. (I used 10 inches loose base pan with parchment paper).
Step 2
In a bowl, add room temperature cream cheese and whisk until fluffy. Add double cream and mix until mixture is a bit thicker. (Don’t over whisk it this will crumble and splitting).
Step 3
Fully melt the white chocolate. To temper this add Mango pulp. And mix both well together.
Step 4
Pour into cream cheese mixture and mix to combine.
Step 5
In a bowl, add gelatine and water. Let it bloom for 5 minutes. After microwave it for 30 seconds until dissolved. To temper this add 2/3 tablespoons of cheesecake mixture into this (this will not crumble cheesecake mixture).
Step 6
Add tempered gelatine into cheesecake mixture and immediately mix everything to combine.
Step 7
Pour this on prepared pan with chilled base.
Step 8
Add drops of mango pulp and swirl all around.
Step 9
Add raspberries and chill in refrigerator for 8 hours or overnight.
Step 10
Once fully set take out from pan. Cut into slices and serve. Enjoy!
Notes
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Easy
Delicious
Go-to
Sweet
Special occasion
