Mango Cream Cheesecake
Bright fruit over a buttery crumb base.
Ingredients
- 2 cups digestive biscuit crumbs
- 6 tbsp butter, melted
- 500g cream cheese, softened
- 1 can (395g) sweetened condensed milk
- 1 1/2 cups ripe mango puree
- 1 cup whipped cream
Instructions
- Press biscuit crumbs and butter into a lined tin and chill while you make the filling.
- Beat cream cheese with condensed milk until smooth, then stir in the mango puree.
- Fold in the whipped cream and pour over the crust, smoothing the top.
- Chill at least 5 hours until firmly set before releasing from the tin.