Mango Cheese Cake

Crust:

120g marie biscuits, crushed

120g salted butter, melted

Filling:

A:         250g cream cheese

200g dairy whipping cream

B:         2 egg yolks

160g castor sugar

150ml full cream milk

C:         1tbsp lemon juice

2 ½ tbsp gelatine powder, mixed in 5 tbsp water and double boiled until dissolved

2 mangoes, peeled and diced

Method:

1) Crust : Combine biscuits crumbs and melted butter while it is still hot and mix well. Pour into a 8”(20cm) round shape springform baking tin. Press till firm and put into a fridge to chill for more than ½ hour.

2) Filling : Beat cream cheese at medium speed until soft. Use another mixing bowl lightly beat dairy whipping cream at medium speed for 2-3 minutes

3) Double boil ingredients B and mix well with lemon juice. Add in dissolved gelatine mixture and pour into cream cheese and mix well. (Note: You will see some lumpy cheese in the mixture but it will not affect the texture)

4) Arrange mango cubes onto the crust and pour in cream cheese mixture. Put into a fridge and chill for 2 hours.