Method Biscuit base

Crush biscuits and add to a blender and process until fine crumbs.

Add butter and mix through. Line a 9” Springform Cake Pan with parchment paper (bottom and sides) and add the biscuits and press down and flatten with the bottom of a glass into the base.

Leave in the fridge or if in a rush freeze until firm.

Cheesecake filling

1. Blend all the ingredients together in a high-speed blender.
2.  Scrape down the sides as needed to make sure thoroughly mixed and totally silky smooth.
3. **Mix the gelatine with water as per directions on the pouch and once cold (but still liquid) add to the filling mixture and blitz through the filling mixture.
4. *** Next time, I will whip the cream to stiff peaks and fold it in.

Assemble

1. Spoon the filling in the parchment-lined 9” Springform Cake Pan and leave for 3-4 hours or overnight in the fridge until the filling is totally set.
2. Again, if in a rush, you can place it in the freezer to speed up the process.
3. Jelly Topping:  Blend the defrosted mango in a blender.
4. Mix a bag of gelatin with cold water until dissolved, then add the boiling water and mix through.
5. Add gelatin to the mango pulp and sugar (if using) and blitz to mix through.
6. Pour the mango jelly mixture over the cheesecake filling and let it set.
7. Remove the cheesecake from the Springform Cake Pan and place it on a serving tray.

Decorate

1. I melted (30 seconds in the microwave) approximately 100g white chocolate with a few drops of coconut oil in the microwave and left it for 5 minutes to slightly set then poured it into a bag, snip off the tip and drip it on the edge and let it run down the side.
2. Decorate while still ‘wet’ with the fruit of your choice. I added blueberries to the ‘wet’ chocolate to let it stick and added some grapes and strawberries, but you can use whatever fresh fruit you enjoy.