Mango White Chocolate Coconut Cheesecake | Everfresh Food Market

Ingredients

• 200g digestive biscuits, crushed
• ½ cup butter, melted
• 2 x 250g PHILADELPHIA Original Cream Cheese , softened
• 1/3 cup sugar
• 1 cup coconut cream
• ¼ cup boiling water
• 1 Tbsp powdered gelatine
• 180g CADBURY baking white chocolate , melted
• 1 cup mango puree
• ¾ cup water
• 2 ½ tsp powdered gelatine
• ¼ cup sugar
• ¾ cup thickened cream
• Fresh mango slices and passionfruit to decorate
• CADBURY White chocolate , to decorate
• Line a medium loaf tin with baking paper.
• Mix biscuit crumbs with melted butter. Press evenly into base of tin and place in fridge to set.
• Beat PHILADELPHIA Cream Cheese and sugar until smooth. Add coconut cream and beat until combined.
• Pour mixture over base and place tin in fridge to set.
• Blend mango puree with water and place in saucepan over low heat. Sprinkle over gelatine and stir until dissolved. Add sugar and stir to combine.
• Remove from heat and add cream. Stir well and set aside to cool.
• Pour cooled mixture over Cream Cheese layer and return to fridge to set.
• When set, remove from tin and place on serving platter.
• Decorate with extra mango pieces and passionfruit.