Raspberry and Mango Cheesecake
Preparation time - 20 minutes + refrigeration
Cooking time - 5 minutes
Serves - 8
Ingredients
Sweet biscuits, crushed
125g
Unsalted butter, melted
80g
MASTERFOODS Ground Cinnamon
2 tablespoons
Cream cheese, softened
500g
Thickened cream
300g
Juice of 1 lime
Caster sugar
½ cup
Gelatine
3 teaspoons
Water
1 teaspoon
Topping
Vanilla bean, split
1
Caster sugar
1/4 cup
Water
1/3 cup
Raspberries
1 punnet
Mango, sliced
1
Method
- Lightly grease a 22cm spring form tin with melted butter. Line the base of the tin with baking paper. Place biscuits in a food processor and process until crumbs are formed. Stir through MASTERFOODS Ground Cinnamon and butter then press into prepared tin. Refrigerate until required.
- Place the cream cheese, cream, lime juice and sugar in a bowl and beat until smooth. Mix the gelatine and water in a microwave proof bowl. Place in microwave and cook for 30 seconds.
- Spoon mixture into prepared base and refrigerate for at least 1 hour.
- Place vanilla bean, caster sugar and water in a small saucepan and cook over low heat for 3 minutes or until sugar has dissolved. Scrape the seeds out of the vanilla pod and stir through syrup. Leave to cool.
- Decorate cheesecake with raspberries and mango then drizzle with syrup. Serve with cream.