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Mango and Lime Cheesecake

Mango and Lime Cheesecake
Prep Time
Cook Time

30 min

Mango and Lime Cheesecake - You can enjoy this cheesecake even when mangoes are completely out of season. Yes, this mango and lime cheesecake is prepared with tinned mangoes. You just need to mix and mash and put the prepared springform pan in the freezer to set.
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  • Plain sweet biscuits (see note) 250 gm pack
  • Unsalted butter, melted 60 gm
  • Cream cheese, softened 2x250 gm pack
  • Caster sugar 3/4 cup
  • Finely-grated lime rind 1 tsp
  • Thickened cream 300 ml
  • Sliced mangoes, drained 425 gm can
  • Passionfruit, halved 3

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Cooking Directions

  1. Grease a 6cm-deep, 20cm round springform pan and line base and side with baking paper.

  2. Place biscuits in food processor. Process until finely chopped.

  3. Add butter, process until combined.

  4. Press biscuit mixture evenly over base of prepared pan and place pan in fridge.

  5. Using an electric mixer, beat cream cheese until smooth.

  6. Add sugar and lime rind, beat for 2 minutes.

  7. Add cream and beat for 5 minutes or until mixture is thick.

  8. Spoon into prepared pan.

  9. Place mango in a food processor and process until smooth.

  10. Fold mango through cream cheese mixture to create a marbled effect.

  11. Cover with plastic wrap and place in the freezer overnight or until firm.

  12. Remove cheesecake to a plate and stand at room temperature for 15 minutes.

  13. Top with passionfruit pulp and serve. irresistible

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