MANGO & WHITE CHOCOLATE CHEESECAKE (NO BAKE)
In Australian Tables Magazine November 2007. Looks absolutely delicious and if I wasn't diabetic would give it a go and the DH doesn't like mangoes so I can't see me making it at this point in time. Cooking time is chilling time.
Provided by ImPat
Categories Cheesecake
Time 12h15m
Yield 1 Cheesecake, 8 serving(s)
Number Of Ingredients 9
Steps:
- Place biscuits in a food processor and pulse until fine crumbs form.
- Add melted butter and pulse to combine.
- Press into a base of a 20cm springform pan.
- Chill for 15 minutes, until base is firm.
- Meanswhile, using an electric mixer, beat cream cheese and sugar together until smooth and creamy.
- Fold through chocolate and whipped cream.
- Whisk gelatine with hot water until dissolved.
- Stir 1/4 cup of cream cheese mixture into gelatine, return to cream cheese mixture and mix well.
- Pour cheesecake over biscuit base.
- Cover with plastic wrap and refrigerate overnight.
- Arrange mango slices over top and cut cheesecake into wedges to serve.
Nutrition Facts : Calories 647.1, Fat 49.9, SaturatedFat 30.4, Cholesterol 131.1, Sodium 338.8, Carbohydrate 44.5, Fiber 1.1, Sugar 35.4, Protein 9
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