Directions
- 1Pour the whipped heavy cream into a bowl.
- 2Whisk the heavy cream until it forms soft-medium peaks.
- 3Add the cream cheese and sugar to a bowl.
- 4Zest the mosambi fruit.
- 5Add the mosambi zest to the cream cheese mixture.
- 6Cut the mosambi fruit in half.
- 7Squeeze the mosambi juice into the cream cheese mixture.
- 8Whisk the cream cheese mixture well.
- 9Gently fold in the whipped cream into the cream cheese mixture.
- 10Smooth the top of the cheesecake mixture.
Ingredients
- 150 ml heavy cream
- 350 g cream cheese
- 50 g icing sugar
- 1 tsp cornstarch
- 60 ml fresh mosambi juice
- 1.5 tsp mosambi zest
- 0.5 tsp vanilla
- 100 g digestive biscuits
- 40 g melted butter
Equipment
bowlwhiskgraterknifespatula6-inch round pan or a 8*4 loaf pan
Tips
- Keep the whipped cream light and airy when folding into the cream cheese mixture.
- Chill the cheesecake for at least 6 hours, overnight is best.
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