Mango Swirl Cheesecake Recipe

Ingredients

mango slices and shredded coconut, optional, to serve
1 1/4 cups sweet biscuit crumbs
1 cup cream, lightly whipped
2 large mangos, chopped
2 tablespoons lemon juice
2 teaspoons grated orange rind
3 teaspoons gelatine, dissolved in 1/4 cup boiling water
3/4 cup sugar
500 g block PHILADELPHIA Cream Cheese, softened
80 g butter, melted

Preparation

Step 1

Combine biscuit crumbs and butter and press into the base of a greased 22cm springform pan.
Beat the PHILADELPHIA and sugar using an electric mixer until smooth. Beat in the lemon juice, rind and gelatine mixture until well combined. Fold in the cream and 3/4 of the mango.
Pour mixture over prepared base. Puree remaining mango, drizzle over the cheesecake, then using the tip of a knife gently swirl into the cheesecake. Refrigerate 3 hours or until set. Serve with extra mango slices and toasted coconut.