Mango & White Chocolate Cheesecake (No Bake)
Recipe: #15158
October 25, 2014
Categories: Desserts, Cakes, Cheese, Mango, Baby Shower, Birthday, Brunch, Christmas, Easter, Fathers Day, July 4th, Labor Day Mothers Day, Thanksgiving, Gelatin/Jello, Cheesecake, Cream Cheese, Chocolate, more
"In Australian Tables Magazine November 2007. Looks absolutely delicious and if I wasn't diabetic would give it a go and the DH doesn't like mangoes so I can't see me making it at this point in time. I use the microwave to melt the butter and the chocolate. You could also sub the mango for other seasonal fruit."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (201.5 g)
- Calories 591.3
- Total Fat - 42.9 g
- Saturated Fat - 22.8 g
- Cholesterol - 138.6 mg
- Sodium - 766.6 mg
- Total Carbohydrate - 41.3 g
- Dietary Fiber - 0.7 g
- Sugars - 27.7 g
- Protein - 13.3 g
- Calcium - 114.5 mg
- Iron - 1.8 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place biscuits in a food processor and pulse until fine crumbs form.
Step 2
Add melted butter and pulse to combine.
Step 3
Press into a base of a 20cm springform pan.
Step 4
Chill for 15 minutes, until base is firm.
Step 5
Meanswhile, using an electric mixer, beat cream cheese and sugar together until smooth and creamy.
Step 6
Fold through chocolate and whipped cream.
Step 7
Whisk gelatine with hot water until dissolved.
Step 8
Stir 1/4 cup of cream cheese mixture into gelatine, return to cream cheese mixture and mix well.
Step 9
Pour cheesecake over biscuit base.
Step 10
Cover with plastic wrap and refrigerate overnight.
Step 11
Arrange mango slices over top and cut cheesecake into wedges to serve.
Tips
No special items needed.
0 Reviews
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