Mango & White Chocolate Cheesecake (No Bake) - cooking recipe

Ingredients

100 g biscuits (Plain, Milk Arrowroot - 13 biscuits)
60 g butter (melted)
500 g cream cheese (at room temperature)
1/2 cup caster sugar (110 grams)
200 g white chocolate (melted)
300 ml cream (whipped)
3 teaspoons gelatin
1/4 cup hot water (60ml)
2 mangoes (sliced)

Preparation

Place biscuits in a food processor and pulse until fine crumbs form.
Add melted butter and pulse to combine.
Press into a base of a 20cm springform pan.
Chill for 15 minutes, until base is firm.
Meanswhile, using an electric mixer, beat cream cheese and sugar together until smooth and creamy.
Fold through chocolate and whipped cream.
Whisk gelatine with hot water until dissolved.
Stir 1/4 cup of cream cheese mixture into gelatine, return to cream cheese mixture and mix well.
Pour cheesecake over biscuit base.
Cover with plastic wrap and refrigerate overnight.
Arrange mango slices over top and cut cheesecake into wedges to serve.