Mango Cheesecake

Ingredients:

Base:

185g biscuits
90g butter, melted

• Process biscuits in a food processor; add the melted butter and mix to combine.
• Pour biscuit crumbs into a 21cm round springform pan and press crumbs over  the base of pan  to form a crust. Chill in the fridge while preparing the filling.

Filling:

2/3 cup lemonade
15g gelatine
1 tbsp lemon zest
1 tsp lemon juice
2 mangoes, diced
1 cup cream (whipped)
1/2 cup sugar
375g cream cheese (at room temperature)

• In a saucepan, combine lemonade, sugar and gelatine; stir over medium heat until dissolved.  Cool.
• Beat cream cheese until smooth.  Add in lemon rind and juice. Then add in gelatin mixture.  Beat well.
• Refrigerate until partly set.
• Fold in whipped cream and diced mangoes.
• Pour into the pan and chill overnight.