Mango Cheesecake 

PS Murray Princess, Mannum, South Australia

Ingredients:

• 400 grams Cream cheese diced

• 200 grams Whipped cream

• 6 large Mangoes, fresh pureed

• 300-400 grams Caster sugar

• 4 teaspoons Vanilla essence

• 60 grams Gelatine dissolved in hot water.

• 50 ml Lemon juice

• 600 grams Sweet biscuits (eg. Teddy Bear)

• Melted butter

Matthew Lewis (Chef) & Tim Higgs
(Assistant Chef) on the PS Murray Princess

• Strawberries for decoration

• 1 x 30 cm Cake/cheesecake mould

1. Crush the sweet biscuits to a very fine texture and add gradually some melted butter to form a firm but slightly moist paste.
2. Push the biscuit base into the greased mould base and sides to about 1 cm thick.
3. In a blender or by hand, blend the cream cheese with the lemon juice. When softened, slowly add the the mango puree, sugar, vanilla essence and mix well together.
4. Add the whipped cream and slowly fold into the mix. Add and fold in the gelatine.
5. Pour the cheesecake mix into the mould. Even out the mix and place in refrigerator to chill.
6. When set, carefully remove from mould. Cut into triangular slices, decorate with strawberries and serve with cream.

We gratefully acknowledge this contribution from Matthew Lewis and Tim Higgs of the PS Murray Princess on the Murray River in South Australia.

{Index of Recipes from Australia}