Mango Swirl Cheesecake

Mango Swirl Cheesecake

(recipe from www.kraft.com.au)

For the base:

1 1/4 cups digestive biscuit crumbs

80g melted butter

For the filling:

500g Philadephia cream cheese soften

3/4 cup sugar

2 tablespoons lemon juice

2 teaspoons grated orange rind

3 teaspoons gelatine dissolved in 1/4 cup boiling water

1 cup cream lightly whipped

2 large mangoes chopped

1. Combine biscuit crumbs and butter and press into the base of a greased 22cm springform pan.

2. Beat the Philly* and sugar using an electric mixer until smooth. Beat in the lemon juice, rind and gelatine mixture until well combined. Fold in the cream and 3/4 of the mango.

3. Pour mixture over prepared base. Puree remaining mango, drizzle over the cheesecake, then using the tip of a knife gently swirl into the cheesecake. Refrigerate 3 hours or until set.