Mango Cheesecake

Updated at: Fri, 10 May 2024 10:05:56 GMT

Step 1

Crush the digestive biscuits by hand or in a chopper

Step 2

Melt the butter and add it all to the biscuits and mix properly

Step 3

Add all of the biscuit mix to a dish/ to a cake tin or dessert pots and press it down with a spoon to ensure it forms an even base. Put cling film on and refrigerate for 30mins so the butter hardens and the base is formed

Step 4

Whisk cream cheese until it is smooth and creamy. Add the icing sugar and mango pulp and mix again

Step 5

Add lemon juice and vanilla extra. (I also mixed gelatine in warm water and added it. This step is optional but if you can find halal gelatine then for sure, use it. As this is a no bake cheesecake, the gelatine will help it maintain its shape)

Step 6

Whisk double cream separately until it forms soft peaks and add to the cream cheese mix (it is important not to over whisk it as it the cream will become too thick to work with. This is also the reason why i whisk it separately and add it in the end)

Step 7

Whisk the mixture once more, just to ensure everything is fully combined

Step 8

Add the mixture on top of the biscuit base and even out the layer

Step 9

You can then top it with some more mango pulp and decorate it how you like. (I find it easiest to put some blobs on and swirl it around)

Step 10

Refrigerate it and serve cold

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