Ingredients
Cheese Cake
- 1.5 cups digestive biscuits
- 6 tsp butter
- 425g baladna cream cheese
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 cup baladna whipping cream
- 250ml Baladna mango juice
- 2 tsp cornflour
How it's made!
- Crush the digestive biscuits into crumbs using a food processor or rolling pin. Alternatively, you can place the biscuits in a plastic bag and crush them with a rolling pin.
- Melt the butter in a microwave-safe bowl or in a saucepan over medium heat.
- In a mixing bowl, combine the biscuit crumbs and melted butter. Press the mixture into the bottom of a 23cm springform pan to form the crust.
- In a separate mixing bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract, and mix until well combined.
- In a separate bowl, whip the cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- In a small saucepan, combine the mango juice and cornflour. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and allow to cool.
- Pour the mango mixture over the cream cheese mixture and smooth the top with a spatula.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight.
- Once chilled, remove the cheesecake from the spring form pan and garnish with fresh mango slices or whipped cream, if desired. Serve chilled and enjoy
More Fresh Recipes
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