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Frozen mango and lime cheesecake
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Prep Time:
380 minutes
Cook Time:
Total Time:
380 minutes
"Top-rated foolproof and easy cheesecake recipe - a must-try!"
Ingredients:
  • 125g plain sweet biscuits
  • 60g unsalted butter, melted
  • 2 x 250g packets cream cheese, softened
  • 161.25 gm caster sugar
  • 1 tsp finely-grated lime rind
  • 300ml thickened cream
  • 425g can sliced mangoes, drained
  • 3 passionfruit, halved
Instructions:
  • Prepare a 6cm deep, 20cm round springform pan by greasing it and lining the base and sides with baking paper. In a food processor, finely chop biscuits, then add butter and process until combined. Press the biscuit mixture evenly over the base of the pan and chill in the fridge.
  • With an electric mixer, effortlessly whip the cream cheese until velvety. Incorporate sugar and lime zest, continuing to beat for a delightful 2 minutes. Slowly pour in the cream and beat for an indulgent 5 minutes, or until the mixture reaches a luxurious thickness. Gently transfer the mixture into the prepared pan.
  • Start by pureeing the mango in a food processor until smooth. Mix the mango into the cream cheese mixture gently to make a beautiful marbled effect. Cover the mixture with plastic wrap and allow it to freeze overnight or until it's nice and firm.
  • Transfer the cheesecake to a plate and allow it to rest at room temperature for 15 minutes. Then, generously top it with passionfruit pulp before serving.

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