Mango Cheesecake

Course : Cheesecakes
Serves: 12
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1 cup plain sweet biscuit crumbs
1 cup pecans or walnuts -- finely chopped
3 Ounces unsalted butter -- melted
9 Ounces cream cheese
1/3 Cup plus 3 Tbs. castor sugar
3 Medium mangoes -- finely chopped
1 1/4 Cups thickened cream
1 tablespoon plus 1 tsp. gelatine
1/4 Cup water

Preparation / Directions:

Combine first 3 ingredients in a bowl and mix well. Press evenly over base of a 8 inch springform tin. Refrigerate 30 minutes. Combine cream cheese, sugar and half the mango in a processor and process until smooth and creamy. Add cream and process until combined. Sprinkle gelatine over water in a small pan. Stand 5 minutes. Heat over medium high heat, until just warm. Cool briefly without allowing to set. Add to cream cheese mixture. Combine well. Transfer mixture to a bowl. Stir in remaining mangoes. Pour filling into base. Refrigerate several hours or until set.


Nutritional Information:

1500 Calories (kcal); 158g Total Fat; (92% calories from fat); 20g Protein; 7g Carbohydrate; 466mg Cholesterol; 765mg Sodium

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