Chilled Mango Cheesecake

Mango cheesecake ni peberet Ayong. Ayong sekolah kat Kelantan, kalau nak balik dari asrama, dia selalu telefon mak suruh mak buat mango cheesecake ni.

Base
200 gms digestive biscuits, crushed
60 gms melted butter

1 pack halalgel geletine powder
1/4 cup lukewarm water

Filling
300 gms cream cheese (thaw to room temperature)
150 gms caster sugar
200 ml whipping cream
400 gms mango, pureed
200 gms mango, diced

• grease a 9" springform pan. Mix crushed biscuits & melted butter. Press biscuits onto the base of the springform, flatten & smoothen the biscuit base. Chill in the fridge while preparing the filling.
• sprinkle gelatine over lukewarm water. Set aside until it turns clear & spongy.
• whip up whipping cream until soft peaks form. 
• add gelatine mixture and whipping cream to pureed mango.
• beat cream cheese until smooth. Add sugar and continue beating until light & fluffy. Combine mago puree mixture & cream cheese mixture. Add diced mango. Pour the mixture onto the chilled biscuit crust.
• chill overnight till firm.