Mango Cheesecake

Ingredients (10 portions)

Amount	Measure	Name
75	g	Butter melted
200	g	Biscuit digestive
450	g	Cheese, cream
200	ml	CARTE D'OR Mango Coulis
100	g	Sugar, castor
3	pc	Gelatine
25	ml	Water
100	ml	KNORR MEADOWLAND Culinary Double
300	ml	CARTE D'OR Mango Coulis
300	ml	CARTE D'OR Raspberry Coulis
150	g	Mango sliced

Preparation

Advanced Preparation.
Prepare 10 individual cheesecake rings. Chill the culinary double, decant into a bowl and whip to a soft peak. Cover and refrigerate until required for use.

Method.
1. Crush the biscuits to a medium crumb, add the melted butter mix well and evenly spread over the base of the moulds. Set to one side or refrigerate until required for use.

2. Decant the cream cheese into a suitable bowl, add the coulis and mix well.

3. Heat the gelatine with the water until dissolved. Mix well into the cream cheese and fold in the whipped cream.

4. Carefully spoon or pipe the cheesecake mix over the biscuit base, level the tops, cover with cling film, refrigerate to set and until required for use.

5. Decant the cheesecakes separately, top with a slice of mango,place centre of plate and garnish / feather with Raspberry & Mango Coulis.

Handy Hint.
If individual rings are unavailable a large flan ring would be suitable.

Healthy Hint
Substitute butter with FLORA Spread.

Typical Nutrition Values per serving
443 Calories, 44.9 sugars, 22.8g fat, of which saturates 15.1, 0.63g salt (based on sodium).