Mango Swirl Cheesecake

Mango Swirl Cheesecake
20 Mins
Prep time
200 Mins
Cooking time
Serves 10

What you need

  • 1 1/4 cups sweet biscuit crumbs
  • 80g butter, melted
  • 500g PHILADELPHIA Block Cream Cheese, softened
  • 3/4 cup sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons grated orange rind
  • 3 teaspoons gelatine, dissolved in 1/4 cup boiling water
  • 1 cup cream, lightly whipped
  • 2 large mangos, chopped
  • mango slices and shredded coconut, optional, to serve

How to make it

  1. COMBINE biscuit crumbs and butter and press into the base of a greased 22cm springform pan.
  2. BEAT the PHILLY and sugar using an electric mixer until smooth. Beat in the lemon juice, rind and gelatine mixture until well combined. Fold in the cream and 3/4 of the mango.
  3. POUR mixture over prepared base. Puree remaining mango, drizzle over the cheesecake, then using the tip of a knife gently swirl into the cheesecake.
  4. REFRIGERATE for 3 hours or until set. Serve with extra mango slices and toasted coconut.