Frozen Mango Cheesecake

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Recipe's preparation

Frozen mango cheesecake

1. Grease a 20cm round springform pan then line the sides with baking paper.

2. Place the butter (cut into cubes) into your Thermomix bowl and melt for 3 mins, 60 degrees, speed 2.

3. Add the biscuits and mix for 10 seconds, speed 5 to crush. If they haven't quite crushed, mix for a further 5 seconds on speed 5.


4. tip mixture into springform tin and flatten down until mixture is spread evenly across the base of the tin then place this in the fridge.

5. rinse thermomix

6. Peel the skin of the lime with a potato peeler with as little white as possible on the rind, cut into 2-3cm pieces (longer strips chop better), give them a whiz on Speed 8 for 5 seconds. Scrape sides of thermomix and repeat until fine.

7. add cream cheese, and sugar to lime rind mix 40 seconds, speed 4.

8. Scrape down the sides of the bowl add the cream mix for a 5 minutes speed 4 until mixture is thick then spoon into prepared pan on top of biscuit base.

9. place mango in thermomix with lime juice and mix Mix 50 sec speed 7, scrape down sides and repeat twice until mangos are smooth.

10. fold the mango through the cream cheese mixture to create a marbled effect then leave in the freezer for 8 hours minimum (overnight ideal)

remove cheesecake from freezer fifteen minutes before serving.