500gramscream cheesesoftened, chopped into large pieces
¼ cupboiling water
400gramsmango fleshchopped into pieces
300mlsthickened cream1 small tub
Lightly grease the base of a 22cm springform tin and line the sides of the tin with baking paper. Set aside till needed.
Place the butter into your Thermomix bowl and melt for 2 minutes, 60 degrees, Speed 2.
Add the biscuits and blitz for 5 seconds, Speed 5 to crush and combine. Scrape down the sides of the Thermomix bowl and blitz for a further 4 seconds, Speed 5 or until the biscuits have completed crushed and have combined with the melted butter.
Transfer the biscuit mixture to your prepared tin and push down with the back of a spoon to flatten the surface. Place the tin into the fridge until needed.
In a clean and dry Thermomix bowl, add the cream cheese and caster sugar and mix for 20 seconds, Speed 3. Scrape down the sides of the bowl and mix for a further 15 seconds, Speed 4 or until smooth and creamy. Scrape down the sides of the bowl.
Dissolve the gelatine in the boiling water and set aside until needed.
Add the mango pieces and thickened cream and mix for 20 seconds, Speed 4 to combine.
Scrape down the sides of the bowl and turn your Thermomix onto speed 4. Remove the measuring cup and slowly pour the gelatine mixture into your Thermomix with the motor running. Once you have added all the gelatine, mix on speed 4 for 20 seconds.
Scrape down the sides of your Thermomix bowl and mix for a further 20 seconds, Speed 4. You want the mixture to be lovely and smooth.
Transfer the cheesecake mixture to the prepared tin and gently smooth the surface. Place the Mango Cheesecake into the fridge for a minimum of EIGHT hours (preferably overnight) to set before cutting into pieces to serve.
I used fresh mango pieces when making this recipe, however you can also use frozen/tinned mangoes, just remove the excess liquid before adding to your cheesecake mixture.