Mango cheesecake

Size: 20cm round cake x1

Ingredients:

Pastry: 150g digestive biscuits 60g melted butter

Filling: 2 large mangoes 1 egg 250g cream cheese 1/2cup fresh cream

1 1/2tbsps gelatine 60g sugar 3tbsps cold water

Topping: sliced mango 1/2packet mango jelly powder 1tsp gelatine

1/2cup boiling water

Methods:

(1) Crush biscuits. Add melted butter and mix well.

(2) Place the mixture into a cake tin with baking paper. Press lightly. Refrigerate.

(3) Skin mangoes. Great part of the mangoes to 1/2 cup of grated mango. Slice part of the mangoes and dice the rest.

(4) Separate egg white and egg yolk. Mix gelatine with water. Remove and stand in hot water until dissolved. Beat cream until stiff.

(5) Beat cream cheese until smooth. Add sugar and beat. Stir in egg yolk and beat. Add gelatine solution and grated mango and mix well. Stir in cream. Whisk egg white till stiff. Add cheese mixture and mix well. Add diced mango.

(6) Spread sliced mango onto baking tin. Pour in cheese mixture. Refrigerate until set.

(7) Mix mango jelly powder and gelatine. Pour in boiling water and mix well.

(8) Arrange sliced mango on top cake. Garnish with strawberries. Pour in cooled jelly powder solution. Refrigerate until set. Serve.