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Mango and White Chocolate No Bake Cheesecake

  Rating 0.0

Prep

20 MINS

Bake

3 hours

Serves

12

Difficulty

Medium

About

This heavenly cheesecake is so simple to make and the whole family will love it!

made using

Golden Caster

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Instructions
Ingredients
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Step 1

Lightly oil the base and sides of a 20cm spring form cake tin and line the base with greaseproof paper. Set to one side.

Step 2

Place the biscuits in a food bag and bash with a rolling pin until finely crushed. Tip into a Mason Cash mixing bowl and add the butter. Combine well and tip into the prepared tin. Press down with the back of a metal spoon until smooth.

Step 3

Remove the flesh from the mangoes and peel off the skin. Place 300g (roughly one and a half mangoes) of the flesh in a food processor and blend to a smooth puree. Thinly slice and reserve the rest of the mango for decoration.

Step 4

Beat together the cream cheese, Tate & Lyle Golden Caster Sugar and cream until smooth and slightly thickened. Beat in the melted chocolate and then beat in the pureed mango. Pour over the biscuit base and smooth off the top. Place in the fridge to set for 3 hours or overnight.

Step 5

To serve, remove the cheesecake from the tin and smooth the edges and top with a warmed pallet knife if needed. Arrange the sliced mango over the top and scatter with the curls of white chocolate. Slice and serve.

Ingredients – 2 items

Serving

1

For the base

Digestive biscuits

Digestive biscuits

200g
Butter

Butter

Melted

75g

For the topping

Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

75g
Mango

Mango

Ripe

2
Cream-cheese

Cream cheese

300g
Cream

Double cream

150ml

White chocolate

Melted

150g

White chocolate

Shaved into curls

25g

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