Chilled Mango Cheesecake

Tested recipe by : Florence

Ingredients: (18cm square pan)
Base:50 gr Digestive biscuit crumbs
50 gr Oreo biscuit crumbs
40 gr Melted butter

Filling:
200 gr Cream cheese
1 tbsp Rum
1 tbsp Lemon juice
55 gr Sugar

200 gr Mango puree
1 tbsp Gelatin
3 tbsp Boiling water

200 ml Whipping cream (whipped)
2 tbsp Icing sugar

1 mango (cubed)

Mango Puree Topping:100 gr Mango puree
2 tsp Gelatin
3 tbsp Boiling water

Method:- Toss cake base ingredients into melted butter and press firmly on to base of cake pan. Chill in the fridge for use later.
- Whip whipping cream with 2 tbsp icing sugar till about 70% stiff or mousse state, keep chilled.
- Dissolve gelatine powder in 3 tbsp boiling water. Keep warm but not hot for use later.
- Cream cheese, sugar, lemon juice and rum together till smooth and creamy.
- Add the warm gelatin solution to mango puree and blend well.
- Stir mango mixture into cheese mixture and combine till well mixed. Blend in the whipped cream. Stir in the cube mango pieces (optional).
- Pour cheese mixture onto cake base and chill for at least an hour.
- Dissolve gelatin powder with 2 tbsp boiling water and stir this into mango puree. Pour topping gently onto chilled cheesecake. Chill for at least 3 hours before serving.

Note:To obtain a smooth mirror like mango puree topping, please strain the mango puree mixture.