Ingredients
Scale
For the Crust:
- 1 ½ cups digestive biscuits crushed into crumbles
- 1/3 cup melted unsalted butter
For the Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 ½ cups mango puree
- 1 tablespoon lemon juice
- 1 ½ cups whipped cream
For the Topping:
- 1 cup diced mango
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Instructions
For the Crust:
- In a medium mixing bowl, combine the digestive biscuit crumbs with the melted butter.
- Press the mixture into the base of a springform pan to create an even crust.
- Place it in the refrigerator to set while preparing the filling.
For the Filling:
- In a large mixing bowl, beat the cream cheese with a spatula to soften, until smooth.
- Add the powdered sugar and vanilla extract, beating until well combined.
- Mix in mango puree and lemon juice until the mixture is smooth.
- Gently fold in the whipped cream until the filling is light and airy.
- Pour the filling over the crust, spreading it evenly.
- Refrigerate for at least 4 hours or until set.
For the Topping:
- In a saucepan, combine the diced mango, sugar, and lemon juice.
- Cook over medium heat until the mango is softened, and the sugar is dissolved.
- Allow the mixture to cool before spreading it over the chilled cheesecake. Scatter the mango pieces over the cheesecake. Slice and serve.
- Prep Time: 30 minutes
- Cook Time: 10 minutes