Ingredients
Base:
250g tennis biscuits
100g butter, melted
Filling:
1 teaspoon vanilla essence
600g smooth cottage or cream cheese
3/4 cup icing sugar
284ml fresh cream
Juice and rind of 1 lemon
Topping:
2 x 410g tins sliced mangoes in light syrup, drained
1 tbsp sugar
2 tsp gelatine
1/3 cup boiled water
1 large fresh mango, peeled and thinly sliced
Juice of 1 lemon
Make the base:
Lightly grease and line a 20cm loose-bottomed tin with baking parchment/grease proof paper.
Put the biscuits in a plastic food bag and crush to crumbs using
a rolling pin.
Transfer the crumbs to a bowl, then pour over the melted butter.
Mix thoroughly until the crumbs are completely coated with the
melted butter.
Tip them into the prepared tin and press firmly down into the base to create an even layer.
Chill in the fridge for 1 hour to set firmly.
Make the filling
Place the cottage cheese, icing sugar and vanilla essence in a bowl,
then beat with an electric mixer until smooth.
Pour in the cream, lemon rind and juice, mixing until all the ingredients
are incorporated.
Now spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles.
Smooth the top of the cheesecake down with the back of a dessert
spoon or spatula.
Leave to set in the fridge for at least 2 hours before adding the topping.
Make the topping:
Mash or liquidise the tin mangos until smooth.
Mix the boiling water, sugar and gelatine, stirring rapidly with a fork until dissolved.
Cool slightly, then add to the mango pulp.
Mix well and then pour on top of the cheesecake.
Refrigerate overnight to set.
Toss the mango slices in a bowl with the lemon juice and arrange on
top before slicing and serving.
For a nice shine you can melt a little apricot jam with water and
brush over top of the mango slices just before serving.
To un-mould, place the base on top of a can (tin of baked beans), then gradually pull the sides of the tin down.
Slip the cake onto a serving plate, removing the lining paper and base.