Prepare the biscuit base. Place the
Digestive Biscuits (1 1/4 cups)
in a processor /Ziploc bag and blend it into a fine meal. Stir in
Clarified Butter (3 1/2 Tbsp)
Press firmly into a 6-inch dessert ring or loose bottom cake tin. Place in the freezer for about 1 hour until set.
Meanwhile, make your cheesecake filling. Place the
Fresh Cream (6.5 oz)
Caster Sugar (1/3 cup)
Agar-Agar Powder (1/2 Tbsp)
in a saucepan and whisk until smooth. Simmer for 2-3 minutes stirring often.
Pour this over the
White Chocolate (2/3 cup)
and leave it to stand until the chocolate melts. Add the
Lime Juice (1/2)
Lime Extract (to taste)
and whisk until smooth. Strain if desired.
Whisk the chocolate mix into the
Cream Cheese (3/4 cup)
just before you need it. Taste and adjust sweetness as desired.
Prepare the mango jelly. Whisk together
Mango Purée (1/3 cup)
Water (6 oz)
Granulated Sugar (2 Tbsp)
Agar-Agar Powder (3/4 tsp)
and sieve into a saucepan. Simmer for 4-5 minutes over very low heat to activate the agar-agar, stirring often.
and leave to cool to room temperature. The jelly can be reheated gently and cooled to pourable consistency before using. Stir in the
Mangoes (1/4 cup)
just before pouring it over.
To assemble your Mango Cheesecake, secure an acetate sheet around the biscuit base. Top with the
Mangoes (1 cup)
Pour over the cheesecake batter. Place in the freezer for 1 hour.
After an hour, top with the mango jelly and refrigerate to set overnight.