Raspberry and Mango Cheesecake

Preparation Refrigeration + 20 mins Cooking 5 mins Serves 8


  • 125g sweet biscuits, crushed
  • 80g unsalted butter, melted
  • 2 tsp MasterFoods® Ground Cinnamon
  • 500g cream cheese, softened
  • 300ml thickened cream
  • Juice of 1 lime
  • ½ cup caster sugar
  • 3 tsp gelatine
  • 1 tsp water

Cooking Instructions:

  1. Lightly grease a 22cm springform 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 the ground cinnamon and butter then press into prepared tin. Refrigerate until required.
  2. 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. Slowly add to the mixture while beating.
  3. Spoon mixture into prepared base and refrigerate for at least 1 hour.
  4. 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.
  5. Decorate cheesecake with raspberries and mango then drizzle with syrup. Serve with cream.

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