My folks came round for Sunday dinner and I wanted to make a refreshing & light dessert to finish. This stunning cheesecake was just the ticket! It’s beautifully light & the perfect end to, what is usually, quite a heavy meal.
So! Here is what you will need to make about 8 fairly generous portions.
(Recipe adapted from Here.)
- 150g Digestive Biscuits
- 50g Unsalted Butter
- 425g Tin Mango Slices
- Zest & Juice of 1 Lime
- 300g White Chocolate
- 280g Philadelphia Original *
- 150ml Double Cream
- 22cm (8 1/2″) Springform Pan
- Food Processor
* Do NOT substitute the full fat original cheese for a lighter version or it will not set.
Lightly grease and line the base of your tin, set to one side until needed.
Roughly break the biscuits into a food processor and pulse until fine crumbs.
Melt the butter in a small saucepan over a low/medium heat.
Pour the butter into the biscuit crumbs and mix well, then press firmly into the base of the prepared tin. Place into the fridge whilst we make the filling.
Blitz until you get a nice smooth purée.
In another bowl, lightly whip the double cream until soft peaks form.
Now to bring it all together!
In a large bowl, whisk the Philadelphia cream cheese until soft & smooth.
This was a HUGE hit with both me and the parents! Logic says that with all that white chocolate, it’s going to be really sweet but the mango & lime purée cuts through it beautifully. It’s so refreshing and gorgeously light, definitely a recipe I will be making again in the future! Also helps that it’s a really easy, make ahead recipe. So perfect for dinner parties too.
I hope you enjoyed this week’s post my lovelies, until next time!