Ingredients
BASE
1 1/3 cup sweet biscuit crumbs
80g butter melted
FILLING
2 x 250g KRAFT PHILADELPHIA cream cheese,
softened at room temperature
3/4 cup sugar
2 tablespoon lemon juice
2 teaspoon grated orange rind
1 tablespoon gelatine dissolved in 1/4 cup boiling water, cooled
2 large mangoes, chopped
1 cup cream, lightly whipped
METHOD
Combine biscuit crumbs and butter and press into the base of a
buttered and lined 22 cm springform pan.
Beat PHILLY until smooth.
Add sugar, juice, rind and gelatine mixture.
Beat until well combined.
Fold in three quarters of the mango, and the cream.
Pour over prepared base.
Puree remaining chopped mango.
Drizzle it over the cheesecake.
Using the tip of a knife, gently swirl it into the cheesecake.
Refrigerate until set.
Note: I found that using a 'light' PHILLY with a regular PHILLY tasted better than using 2 regular ones. Did that make sense???
BASE
1 1/3 cup sweet biscuit crumbs
80g butter melted
FILLING
2 x 250g KRAFT PHILADELPHIA cream cheese,
softened at room temperature
3/4 cup sugar
2 tablespoon lemon juice
2 teaspoon grated orange rind
1 tablespoon gelatine dissolved in 1/4 cup boiling water, cooled
2 large mangoes, chopped
1 cup cream, lightly whipped
METHOD
Combine biscuit crumbs and butter and press into the base of a
buttered and lined 22 cm springform pan.
Beat PHILLY until smooth.
Add sugar, juice, rind and gelatine mixture.
Beat until well combined.
Fold in three quarters of the mango, and the cream.
Pour over prepared base.
Puree remaining chopped mango.
Drizzle it over the cheesecake.
Using the tip of a knife, gently swirl it into the cheesecake.
Refrigerate until set.
Note: I found that using a 'light' PHILLY with a regular PHILLY tasted better than using 2 regular ones. Did that make sense???
