Thursday, December 2, 2010

Mango Cheesecake



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.


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.


  1. Hi Minty!

    Looks great! What kind of biscuits did you use? Kong Guan brand or another kind?

  2. I used Arrowroot biscuits. Marie biscuits will do too.


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