Name: White Chocolate and Mango Cheesecake Recipe
Prep time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 200 g gingernut biscuits; 100 g unsalted butter melted; 50 g crystalized ginger optional; 250 g cream cheese brought to room temperature; 200 ml condensed milk; 150 g white chocolate melted; 150 ml cream; 3 1/2 tsp gelatine powder; 125 ml boiling water; 2 mangoes medium; 4 tbs caster sugar; 2 tsp gelatine powder; 100 ml boiling water

by The Cake Tin Last updated on 07/23/2019

This recipe is ultra simple and the cheesecake is just the dreamiest combination of summery mango puree layered with white chocolate. It's just a must eat whilst mangoes are in season. - The Cake Tin

Ingredients

200 g gingernut biscuits
100 g unsalted butter melted
50 g crystalized ginger optional

Filling

250 g cream cheese brought to room temperature
200 ml condensed milk
150 g white chocolate melted
150 ml cream
3 1/2 tsp gelatine powder
125 ml boiling water

Topping

2 mangoes medium
4 tbs caster sugar
2 tsp gelatine powder
100 ml boiling water

Method

Step 1

Base: Blitz the biscuits in a food processor until they've been reduced to fine crumbs.
Step 2

Add the ginger, if using, and blitz until completely incorporated into the crumbs. With the machine switched on, pour the melted butter in until all combined.
Step 3

Press the crumbs into the base of a lined 24cm springform tin and refrigerate until firm.
Step 4

Filling: Add gelatine to the water and stir with a fork until all dissolved. Put aside to cool.
Step 5

Combine the cream cheese and condensed milk and beat until smooth and creamy. Stir in the melted chocolate and then pour in the cream.
Step 6

Pour in the cooled water and gelatine and stir until combined.
Step 7

Pour into the tin and put it into the fridge for at least an hour and a half to firm up.
Step 8

Topping: Puree the mango flesh. Add the sugar and blitz again. There should be approximately 350ml of puree.
Step 9

Combine water and gelatine.
Step 10

Combine with mango puree and pour carefully over top of the cheesecake.
Step 11

Refrigerate for 3 hours.
Step 12

Serve with some fresh mango, lychees and passionfruit, if desired.

Recipe Notes

from Australia’s Best Recipes team

If you aren't able to get gingernut biscuits, you could use a similar weight of a plain biscuit such as Granita and add 1 teaspoon of ground ginger to the crumbs.

This recipe was photographed by Greer Worsley for Best Recipes.

If you like the sound of this recipe, you might also like this Strawberry Cheesecake.