Mango Cheesecake

Serves 1
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Directions

  1. 1Preheat oven to 160 degrees Celsius.
  2. 2Preheat oven to 160 degrees Celsius.
  3. 3Preheat oven to 160 degrees Celsius.
  4. 4Blend the digestive biscuits in a blender.
  5. 5Blend the digestive biscuits in a blender.
  6. 6Blend the digestive biscuits in a blender.
  7. 7Add the melted butter to the blended biscuits and mix well.
  8. 8Add the melted butter to the blended biscuits and mix well.
  9. 9Add the melted butter to the blended biscuits and mix well.
  10. 10Transfer the biscuit mixture to a 7-inch springform pan and press down to achieve an even layer.
  11. 11Transfer the biscuit mixture to a 7-inch springform pan and press down to achieve an even layer.
  12. 12Transfer the biscuit mixture to a 7-inch springform pan and press down to achieve an even layer.
  13. 13Place in the fridge for 10 to 15 minutes.
  14. 14Place in the fridge for 10 to 15 minutes.
  15. 15Place in the fridge for 10 to 15 minutes.
  16. 16To prepare the filling, add cream cheese to a bowl.
  17. 17To prepare the filling, add cream cheese to a bowl.
  18. 18To prepare the filling, add cream cheese to a bowl.
  19. 19Add sweetened condensed milk.
  20. 20Add sweetened condensed milk.
  21. 21Add sweetened condensed milk.
  22. 22Add mango puree.
  23. 23Add mango puree.
  24. 24Add mango puree.
  25. 25Add some fresh cream and cornflour.
  26. 26Add some fresh cream and cornflour.
  27. 27Add some fresh cream and cornflour.
  28. 28Mix all ingredients well, but remember not to overmix at this stage.
  29. 29Mix all ingredients well, but remember not to overmix at this stage.
  30. 30Mix all ingredients well, but remember not to overmix at this stage.
  31. 31Transfer the filling to the set biscuit base.
  32. 32Transfer the filling to the set biscuit base.
  33. 33Transfer the filling to the set biscuit base.
  34. 34For baking, first, make a water bath.
  35. 35For baking, first, make a water bath.
  36. 36For baking, first, make a water bath.
  37. 37Bake at 160 degrees Celsius for about 45 to 50 minutes.
  38. 38Bake at 160 degrees Celsius for about 45 to 50 minutes.
  39. 39Bake at 160 degrees Celsius for about 45 to 50 minutes.
  40. 40Put the cheesecake in the fridge for 7 to 8 hours to set.
  41. 41Put the cheesecake in the fridge for 7 to 8 hours to set.
  42. 42Put the cheesecake in the fridge for 7 to 8 hours to set.
  43. 43When the cheesecake is set, prepare the mango jelly layer.
  44. 44When the cheesecake is set, prepare the mango jelly layer.
  45. 45When the cheesecake is set, prepare the mango jelly layer.
  46. 46Follow the instructions on the packet to prepare the mango jelly.
  47. 47Follow the instructions on the packet to prepare the mango jelly.
  48. 48Follow the instructions on the packet to prepare the mango jelly.
  49. 49Pour the mango jelly over the cake and place in the fridge for 40 to 45 minutes.
  50. 50Pour the mango jelly over the cake and place in the fridge for 40 to 45 minutes.
  51. 51Pour the mango jelly over the cake and place in the fridge for 40 to 45 minutes.

Ingredients

  • 2 cups crushed biscuits
  • 2 cups crushed biscuits
  • 2 cups crushed biscuits
  • 0.5 cup melted butter
  • 0.5 cup melted butter
  • 0.5 cup melted butter
  • 1.5 cup cream cheese
  • 1.5 cup cream cheese
  • 1.5 cup cream cheese
  • 0.5 cup fresh cream
  • 0.5 cup fresh cream
  • 0.5 cup fresh cream
  • 2 tbsp cornflour
  • 2 tbsp cornflour
  • 2 tbsp cornflour
  • 0.5 cup mango puree
  • 0.5 cup mango puree
  • 0.5 cup mango puree
  • 1 cup condensed milk
  • 1 cup condensed milk
  • 1 cup condensed milk
  • weikfield jelly mixture
  • weikfield jelly mixture
  • weikfield jelly mixture
  • hot water
  • hot water
  • hot water

Tips

  • Make sure all your ingredients are at room temperature.