Mango and Macadamia Cheesecake

Ingredients
- 250g digestive biscuits
- 1/2 cup macadamia nuts
- 1/2 cup desiccated coconut
- 100g butter, melted
- 500g cream cheese, softened
- 2/3 cup caster sugar
- 250g light sour cream
- 1 tsp vanilla essence
- 2 tsp gelatine
- 2 Tbsp just-boiled water
- 1 large mango, chopped, plus extra slices to decorate
- 1 cup cream, softly whipped
Method
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1. Lightly grease and line a 22cm round springform pan with baking paper.
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2. In a food processor, pulse biscuits, nuts and coconut to form crumbs. Add butter and process until mixture comes together. Press firmly over base and sides of pan. Chill for 30 minutes.
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3. Meanwhile, in a large bowl, using an electric mixer, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla.
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4. Sprinkle gelatine over water in a jug and whisk vigorously with a fork to dissolve. Cool slightly.
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5. Beat gelatine into cream cheese mixture. Gently fold in mango. Pour into biscuit base. Cover and chill overnight.
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6. When ready to serve, release from pan and remove paper. Top with extra mango slices. Serve with softly whipped cream.
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Tip: Keep undecorated cheesecake in the fridge until ready to serve.