260g plain sweet biscuits, crushed
120g unsalted butter, melted
500g cream cheese, softened
125g caster sugar
12g gelatine, dissolved in 60ml water
300g white chocolate, melted
400ml thickened cream, whipped until medium peak
400g Riviana Sliced Mango, drained
800g extra Sliced Mango, cut into strips for garnishing
Grease and line base and sides of a 26cm springform pan.
Combine biscuit crumbs and butter and press firmly into the base of the prepared pan. Refrigerate until required.
Beat cream cheese and sugar until smooth. Add gelatine and beat until mixed.
Drizzle white chocolate into cream cheese mixture and beat until combined.
Fold in cream and 100g roughly chopped mango.
Purée remaining 300g mango. Pour cream cheese mixture over crumb base in alternate spoonfuls with mango purée.
Swirl mixture gently with a knife and refrigerate for 4 hours or until set.
Crown with sliced mango and refrigerate until required.
Cut wedges of cheesecake and serve with sliced mango.
Tip: This cheesecake can also be garnished with large white chocolate curls for an extra decadent effect.Finely chopped white chocolate can be added to the biscuit crumb.