Mango and Lime Cheesecake

Ingredients
- 250 g packet plain sweet biscuits
- 150 g butter, melted
- 2 medium mangoes
- 1/4 cup water
- 1 Tbsp gelatine
- 2 Limes
- 375 g ricotta
- 3/4 cup caster sugar
- 1 cup natural yoghurt
Method
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1. Process biscuits until fine. Add the butter and process again until the butter is combined with the crumbs. Press mixture over the base and halfway up the side of a greased 22cm springform pan.
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2. Coarsely chop flesh from one mango. Blend or process until smooth. Peel and very thinly slice remaining mango and refrigerate.
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3. In a small bowl, sprinkle the gelatine over the water and leave to soak for 3 minutes. Microwave on medium for 20 seconds or until the gelatin is dissolved. Cool for 3 minutes.
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4. Finely grate the rind from one lime. Squeeze the juice from both limes.
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5. Beat the ricotta with the sugar, rind and juice in a small bowl until combined. Fold in the gelatin mixture and yoghurt.
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6. Pour half of the cheesecake mixture into the prepared base, then add blended mango. Top with the remaining cheesecake mixture. Refrigerate overnight or until set.
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7. Decorate with sliced mango and extra lime rind, if desired.