serves
8
prep
20 minutes
difficulty
Easy
serves
8
people
preparation
20
minutes
difficulty
Easy
level
Stream free On Demand
Showstoppers
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PG
Watch The Full Episode Here
PG
Ingredients
- 180 g plain sweet biscuits
- 120 g unsalted butter, melted
- 250 g cream cheese, at room temperature
- 400 g tin sweetened condensed milk
- 80 ml (⅓ cup) lemon juice
- 1 tsp powdered gelatine
- 1-3 tbsp cold water
- 300 ml thickened cream
- 2 mangoes, thinly sliced
Chilling time: 4 hours
Instructions
- Grease and line the base of a 23 cm springform tin with baking paper. Place 180 g biscuits into a mini food processor and blitz into crumbs (or place in a plastic press seal bag and crush with a rolling pin). Add the melted butter and blitz to combine well. Press the crumb mixture into the base of the lined tin, then refrigerate or freeze while you make the filling.
- Using a stand mixer fitted with the paddle attachment, beat the cream cheese until soft. Gradually beat in the condensed milk, followed by the lemon juice and mix well (never use green lemons as the filling won't set).
- Dissolve 1 teaspoon gelatine in 1 tablespoon cold water, then beat into the cream cheese mixture until well combined. Pour the filling over the chilled biscuit base and refrigerate for at least 4 hours or until set.
- When ready to serve, whisk the cream in a large bowl until soft peaks form. Spoon the cream onto the cheesecake, smooth the top, then finish with the sliced mango.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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