Toffee Mango Liqueur Cheesecake

Toffee Mango Liqueur Cheesecake
15 Mins
Prep time
15 Mins
Cooking time
Serves 10

What you need

  • 1 cup sweet biscuit crumbs
  • 60g butter, melted
  • 2 tablespoons cocoa
  • 500g PHILADELPHIA Block Cream Cheese, softened
  • 3/4 cup caster sugar
  • 1/4 cup orange juice
  • 2 tablespoons Cointreau liqueur (Optional)
  • 1 1/2 tablespoons gelatine dissolved in 1/4 cup boiling water
  • 2 teaspoons grated orange rind
  • 3/4 cup pureed mango slices
  • 1/2 cup cream, lightly whipped
  • spun toffee or praline, to decorate

How to make it

  • COMBINE biscuit crumbs, butter and cocoa. Press into base of a 20cm spring form pan; chill.
  • BEAT PHILADELPHIA and sugar using an electric mixer until smooth. Add orange juice, Cointreau, gelatine mixture and rind and beat until just combined. Fold in mango and cream until combined.
  • POUR mixture into prepared crust and chill until firm. Decorate with spun toffee or praline before serving.