Home > Recipes & Trends > Everyday Indulgences > White Chocolate and Mango Cheesecake
  • Serves: 10


    • 150g digestive biscuits

    • 75g butter, melted

    • 400g white chocolate, broken into pieces

    • 500g Galbani Mascarpone

    • 500ml double cream

    • 100ml tinned sweetened mango pulp, plus extra for serving

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  • Method

    • 1 Grease and line the base of a 20cm loose bottomed cake tin. Place the biscuits in a food processor and blend to fine crumbs.

    • 2 Add the butter and mix well.  Spoon into the base of the tin and press down with the back of a spoon until level and place in the fridge to chill.

    • 3 Melt the white chocolate over a bain marie until melted. Set aside to cool slightly.

    • 4 Place the Galbani® Mascarpone and double cream into a large bowl. Whisk with an electric hand mixer until smooth with soft peaks.

    • 5 Add the mango pulp and melted chocolate and stir until combined, but do not over mix.

    • 6 Spoon the mixture over the chilled biscuit base, smooth until level and leave to chill for at least 6 hours.

    • 7 Carefully remove from the tin and serve cut into slices,topped with extra mango pulp.

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