Mango Cheesecake

150 g Marie biscuits 80 g butter 2 x 250 g Cream Cheese - room temperature 1/2 cups castor sugar 300 ml thickend cream. whipped 1 tbsp gelatine 1/4 cup hot water 4 mangoes. peeled and sliced( see note)

process biscuits in a food processor until finely crushed. Add butter and pulse to combine. Press over base of a springform 20cm pan.Chill for 15 minutes or until firm. Use electric mixer to beat cream cheese and sugar in a bowl until smooth and creamy. fold in the cream . Whisk the gelatine and the hot water in a small bowl until dissolves. Stir 1/4 cup of the cream mixture into the gelatine mixture, and then add the remaining mixture and and mix well. Pour half the mixture over the biscuit base. Top with half the mango slices.then remaining cream cheese mixture. Refrigerate overnight until firm. Remove the cheesecake from the fridge 15 minutes before serving. to make coulis, place the mango and lime juice in a blender and pulse until smooth. If necessary blend in a little water until coulis reaches poring consistency. Arrange the remaining mango over the cheesecake and drizzle with the coulis. note

Note: To get ahead, peel and slice all the mango and store the remaining slices in a bowl in the fridge.

Source - Coles Australia Magazine

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