Mango & White Chocolate Cheesecake (No Bake)
Created by ImPat on October 25, 2014
- Servings: 8
- Prep Time: 15m
- Cook Time: 0m
- Recipe #15158
Ingredients
- 100 grams Arrowroot biscuits (Plain, Milk Arrowroot - 13 biscuits)
- 60 grams butter (melted)
- 500 grams cream cheese (at room temperature)
- 1/2 cup caster sugar (110 grams)
- 200 grams white chocolate (melted)
- 300 ml cream (whipped)
- 3 teaspoons gelatin
- 1/4 cup hot water (60ml)
- 2 mangoes, sliced
How to Make
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Step 1: Place biscuits in a food processor and pulse until fine crumbs form.
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Step 2: Add melted butter and pulse to combine.
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Step 3: Press into a base of a 20cm springform pan.
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Step 4: Chill for 15 minutes, until base is firm.
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Step 5: Meanswhile, using an electric mixer, beat cream cheese and sugar together until smooth and creamy.
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Step 6: Fold through chocolate and whipped cream.
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Step 7: Whisk gelatine with hot water until dissolved.
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Step 8: Stir 1/4 cup of cream cheese mixture into gelatine, return to cream cheese mixture and mix well.
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Step 9: Pour cheesecake over biscuit base.
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Step 10: Cover with plastic wrap and refrigerate overnight.
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Step 11: Arrange mango slices over top and cut cheesecake into wedges to serve.
Nutritional Facts
- 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