Ingredients
Method
For the Crust
- In a medium mixing bowl, combine the digestive biscuit crumbs with the melted butter.
- Press this mixture firmly into the base of a springform pan to create a level crust.
- Place it in the refrigerator to set while preparing the filling.
For the Filling
- In a large mixing bowl, beat the cream cheese until it’s smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, mixing well until combined.
- Mix in the mango puree and lemon juice until the mixture is silky smooth.
- Gently fold in the whipped cream until the filling is light and airy.
- Pour this filling over the set crust, spreading it evenly.
- Refrigerate for at least 4 hours or longer until it is fully set.
For the Topping
- In a saucepan, combine the diced mango, sugar, and lemon juice.
- Cook over medium heat until the mango pieces soften and the sugar dissolves.
- Allow this mixture to cool before spreading it evenly over the chilled cheesecake.
- Scatter additional mango pieces atop the cheesecake for added texture and flavor.
- Slice and serve.
Notes
To store, keep in an airtight container in the refrigerator for up to a week. For longer storage, wrap individual slices in plastic wrap and freeze for up to three months.