What you need
200g chopped fresh mango
¼ cup light corn syrup
1¼ cups sweet biscuit crumbs
75g butter, melted
500g PHILADELPHIA Block Cream Cheese, softened
¾ cup caster sugar
1 teaspoon grated lemon rind
2 teaspoons gelatine` dissolved in ¼ cup boiling water, cooled
180g CADBURY Baking White Chocolate, melted and cooled slightly
1 cup cream, softly whipped
1. PUREE the mango and then combine in a saucepan with the corn syrup. Cook, stirring over a medium heat for 15 minutes or until thickened and reduced by half. Set aside to cool completely.
2. COMBINE the biscuits and butter and press into the base of a lightly greased 22 cm springform pan.
3. BEAT the PHILLY, sugar and lemon rind with an electric mixer until smooth. Stir in the gelatine mixture and fold in the melted chocolate and cream.
4. POUR the filling into the prepared base. Spoon over the mango and swirl through the white mixture. Refrigerate for 3 hours or until set. Slice and serve.
The taste of warmer months is in this cheesecakeﾅcorn syrup makes a great sticky mango sauce to swirl through this cheesecake. It's an easy Christmas recipe if you're busy.