Valentine's dessert: Mango cheesecake

Valentine's dessert Mango Cheesecake

Mango just says more. Well they'll certainly be after more after they've tried your sensuous, homemade mango cheesecake.

Prep time: 20 minutes

Cook time: 10 minutes

Servings: 10 people


  • 150g oaty biscuits, crushed
  • 40g butter, melted
  • 425g can mango slices in light syrup
  • Finely grated zest and juice of 1 lime
  • 275g white chocolate, broken into pieces
  • 300g Philadelphia
  • 150ml double cream, lightly whipped


Stir the biscuit crumbs into the melted butter until coated and press into the base of a 19-20 cm loose bottomed cake tin or spring form tin.

Drain the mango slices from their syrup and puree the fruit in a liquidiser or food processor with the lime zest and juice.

Melt the chocolate by placing it in a basin over gently simmering hot water.

Whisk the Philadelphia until soft then whisk in the cream and chocolate. Fold about half the mango purée into the Philadelphia cream and spoon over the prepared base.

Swirl the remaining mango purée on to the surface of the cheesecake to give an attractive pattern.

Chill for at least three hours before serving to allow the cheesecake to set.