Makes:
12 servings
Total Time:
5 hr
Submitted by:
Category:
Desserts
Sub Category: Cheesecakes
what you need
- Base:
- 1-1/3 cup sweet biscuit crumbs
- 3 oz. (80g) butter, melted
- Filling:
- 2 pkg. (8 oz. (227g) each) KRAFT Philadelphia Cream Cheese, softened
- 3/4 cup sugar
- 2 tablespoon lemon juice
- 2 teaspoons grated orange rind
- 1 teaspoon gelatin dissolved in 1/4 cup of boiling water, cooled
- 2 large mangoes, chopped, divided
- 1 cup cream, lightly whipped
make it
1. COMBINE biscuit crumbs and butter and press into the base of a buttered and lined 9-inch (22cm) springform pan.
2. BEAT cream cheese until smooth. Add sugar, juice, rind and gelatin mixture. Beat until well combined. Fold in three-quarters of the mango, and the cream. Pour over prepared base.
3. PUREE remaining chopped mango and drizzle it over the cheesecake. Using the tip of a knife, gently swirl it into the cheesecake. Refrigerate until set.
Notes
