No-Bake Mango Cheesecake
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. No matter what time of year!
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
Instructions
- 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!