Serves 1
Directions
- 1Preheat oven to 160 degrees Celsius.
- 2Blend the digestive biscuits in a blender.
- 3Add the melted butter to the blended biscuits and mix well.
- 4Transfer the biscuit mixture to a 7-inch springform pan and press down to achieve an even layer.
- 5Place in the fridge for 10 to 15 minutes.
- 6To prepare the filling, add cream cheese to a bowl.
- 7Add sweetened condensed milk.
- 8Add mango puree.
- 9Add some fresh cream and cornflour.
- 10Mix all ingredients well, but remember not to overmix at this stage.
- 11Transfer the filling to the set biscuit base.
- 12For baking, first, make a water bath.
- 13Bake at 160 degrees Celsius for about 45 to 50 minutes.
- 14Put the cheesecake in the fridge for 7 to 8 hours to set.
- 15When the cheesecake is set, prepare the mango jelly layer.
- 16Follow the instructions on the packet to prepare the mango jelly.
- 17Pour the mango jelly over the cake and place in the fridge for 40 to 45 minutes.
Ingredients
- 2 cups crushed biscuits
- 0.5 cup melted butter
- 1.5 cup cream cheese
- 0.5 cup fresh cream
- 2 tbsp cornflour
- 0.5 cup mango puree
- 1 cup condensed milk
- weikfield jelly mixture
- hot water
Tips
- Make sure all your ingredients are at room temperature.
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