Ingredients

The following ingredients have 12 Servings
  • 2 firm ripe mangoes, to serve
  • 2 tsp powdered gelatine
  • 125 ml (½ cup) pouring cream
  • 450 g cream cheese, at room temperature
  • 300 g sour cream
  • 110 g (½ cup) caster sugar
  • ½ vanilla bean, split lengthways and seeds scraped
  • Finely grated zest of 1 lime
  • 150 g plain sweet biscuits
  • 80 g butter, melted

Instruction

  • <p><strong>1.</strong> Lightly grease twelve 80 ml (⅓ cup) muffin tin holes and line each with three 1cm wide strips of non-stick baking paper, all crossing in the centre.</p> <p><strong>2.</strong> To make the filling, put one tablespoon water in a small bowl and sprinkle over the gelatine. Leave for five minutes to soften. Heat the cream in a small saucepan over low heat until it comes to the boil. Add the gelatine mixture and stir until the gelatine dissolves completely. Remove from the heat and set aside to cool slightly.</p> <p><strong>3.</strong> Meanwhile, to make the base, put the biscuits in a food processor bowl and process to fine crumbs. Add the butter and process until combined. Divide the crumb mixture evenly among the prepared holes and use the base of a small bottle, glass or egg cup to flatten evenly. Refrigerate while making the filling. Clean and dry the food processor bowl and blade.</p> <p><strong>4.</strong> Put the cream cheese, sour cream, sugar, vanilla seeds and lime zest in the food processor bowl and process until smooth. With the motor running, add the cream mixture and process until combined. Transfer to a jug, then pour over the bases in the muffin tin holes. Refrigerate for six hours or overnight, until the cheesecakes are set.</p> <p><strong>5.</strong> Remove the cheesecakes from the tin by carefully lifting them out using the strips of paper.</p> <p><strong>6.</strong> To serve, peel the mangoes and cut off the cheeks. Place the mango cheeks on a board, cut side down, and cut into thin slices, then fan the slices slightly . Arrange on top of the cheesecakes and serve.</p>