No-bake Mango Cheesecake
DESCRIPTION
This mango cheesecake is like the ultimate Solero ice-cream dessert. Enriched with Cornish clotted cream, it has a luxuriously rich flavour. Easy to make and oh so delicious to eat, it’s the perfect recipe for summertime baking.
INGREDIENTS
250g Gingernut Biscuits, crushed
75g Trewithen Dairy Salted Butter, melted
400g Cream Cheese
200g Trewithen Dairy Clotted Cream
2 sachets (24g in total) gelatin powder
300g Mango Purée (200g for cheesecake, 100g for decoration)
150g Caster Sugar
METHOD
Line the base of a 23cm loose-bottomed tin and either grease the sides or line with acetate if you have it.
Combine the crushed gingernut biscuits and melted butter in a bowl and press firmly into the base of your prepared tin. Chill while you prepare the filling.
In a large bowl, combine the clotted cream, cream cheese and caster sugar until smooth. Stir through 200g of mango puree, reserving the rest for decoration.
In a cup, mix 5 tbsp hot water with the powdered gelatin and mix until completely combined. Add to the cream mixture and stir well.
Carefully pour the mixture over the biscuit base in your prepared tin. Now, add dollops of mango purée on top and gently pull a cocktail stick or metal skewer through the dollops to gently feather the purée. Have fun creating a beautiful pattern!
Chill the cheesecake for a minimum of 4 hours, preferably overnight. Enjoy!
