-150g oaty biscuits, crushed
-40g butter, melted
-425g can mango slices in light syrup
-Finely grated zest and juice of 1 lime
-275g white chocolate, broken into pieces
-300g Original Philadelphia
-150ml double cream, lightly whipped
Stir the biscuit crumbs into the melted butter until coated and press into the base of a 19-20cm loose bottomed cake tin or springform tin.
Drain the mango slices from their syrup and puree the fruit in a liquidiser or food processor with the lime zest and juice.
Melt the chocolate by placing it in a basin over gently simmering hot water.
Whisk the Philadelphia until soft then whisk in the cream and chocolate. Fold about half the mango puree into the Philadelphia cream and spoon over the prepared base.
Swirl the remaining mango puree on to the surface of the cheesecake to give an attractive pattern.
Chill for at least three hours before serving to allow the cheesecake to set.
Enjoy!
