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If you're looking for a tropical twist on a classic dessert, look no further than this creamy no-bake mango cheesecake.
23cm (9 inch) springform tin
Large mixing bowl
For the base
slightly salted butter
For the cheesecake filling
For the mango topping
mango slices in juice
230g/8oz drained weight per can - don't throw away the juice
Make the base
Break the digestive biscuits down to a fine crumb - you can do this in a bag with a rolling pin, or in a food processor. Tip the crumbs into a bowl.
Add the cinnamon and mix.
Stir in the melted butter.
Tip the crumb into a greased 23cm (9in) springform tin. Press down firmly to create an even base, then place in the fridge to chill.
Make the cheesecake filling
Melt the white chocolate and set aside to cool - it can't go into the cheesecake mixture hot.
Put the cream cheese, cream, vanilla and sugar in a bowl and whisk until thick.
Add the cooled melted white chocolate and whisk briefly to combine.
Tip the filling into the tin, level off with a spatula and place in the fridge.
Make the mango topping
Put the gelatine in a small bowl and add 2 tablespoons of liquid from the jug.
Leave for a few minutes and it should turn to a thick gel.
Open the mango tins and measure 240ml (1 cup) of juice into a jug. Warm the juice in the jug so it is hot but not boiling.
Add the gelatine and sugar and stir until dissolved. Set the juice aside to cool to room temperature.
Retrieve the cheesecake from the fridge and arrange the drained mango slices on top. Chop a final piece into chunks to arrange in the centre, if you like.
Pour the cooled juice over the top - you might not need it all. Place in the refrigerator to chill over night.
When you're ready to serve your cheescake, run a knife around the inside of the tin then unclip and allow the sides to drop away.
Slide the cheesecake onto a board and slice with a sharp knife to serve.
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Mango Cheesecake https://www.amummytoo.co.uk/mango-cheesecake/