Mango and white chcolate

Ingredients

• 13 milk arrowroot biscuits
• 60 g butter, melted
• 500 g cream cheese, at room temperature
• 1/2 cup caster sugar
• 200 g white chocolate, melted
• 300 ml cream, whipped
• 3 tsp gelatine
• 1/4 cup hot water
• 2 mangoes, sliced

Method

1. Place biscuits in a food processor and pulse until fine crumbs form. Add butter and pulse to combine. Press into base of a 20cm springform pan. Chill for 15 minutes, until base is firm.

2. Meanwhile, using an electric mixer, beat cream cheese and sugar together until smooth and creamy. Fold through chocolate and whipped cream.

3. Whisk gelatine with hot water until dissolved. Stir ¼ cup of cream cheese mixture into gelatine. Return to cream cheese mixture and mix well.

4. Pour cheesecake over biscuit base. Cover with plastic wrap and refrigerate overnight.

5. When ready to serve, arrange mango slices over top and cut into wedges to serve.