Mango cheesecake recipe
 A sweet and tropical mango cheesecake that doesn't need baking, just a long chill in the fridge. It is important to use tinned alphonso mango purée in the cheesecake filling as it has a perfectly sweet flavour and silky-smooth texture. You will need a 20cm/8in springform cake tin. 2 tsp sunflower oil, for greasing180g/6¼oz digestive biscuits90g/3¼oz unsalted butter, melted½ tsp ground cinnamon¼ tsp ground cardamom75g/2¾oz white chocolate, roughly chopped3 leaves platinum grade leaf gelatine350g/12oz full-fat cream cheese75g/2¾oz caster sugar1 tsp vanilla bean paste1 unwaxed lime, finely grated zest only 300g tin alphonso mango purée150ml/¼ pint double cream 2 tsp sunflower oil, for greasing 180g/6¼oz digestive biscuits 90g/3¼oz unsalted butter, melted ½ tsp ground cinnamon ¼ tsp ground cardamom 75g/2¾oz white chocolate, roughly chopped 3 leaves platinum grade leaf gelatine 350g/12oz full-fat cream cheese 75g/2¾oz caster sugar 1 tsp vanilla bean paste 1 unwaxed lime, finely grated zest only 300g tin alphonso mango purée 150ml/¼ pint double cream 1 leaf platinum grade leaf gelatine150g/5½oz mango purée1 unwaxed lime, juice only1 large ripe mango, peeled and thinly sliced 1 leaf platinum grade leaf gelatine 150g/5½oz mango purée 1 unwaxed lime, juice only 1 large ripe mango, peeled and thinly sliced Method Grease and line a 20cm/8in springform tin with baking paper.Crush the biscuits in a freezer bag and bash with a rolling pin until they are reduced to sand-like crumbs – alternatively pulse the biscuits in a food processor. Pour the melted butter into a mixing bowl, add the biscuit crumbs, cinnamon and cardamom and mix to thoroughly combine. Firmly press the crumbs into the base of the prepared tin and flatten into an even layer using the back of spoon or base of a flat-bottomed glass. Chill for 30 minutes while you prepare the filling.Melt the white chocolate in a heatproof bowl over a saucepan of barely simmering water, remove from the heat and leave to cool slightly. Soak the gelatine leaves in a bowl of cold water for 5 minutes until soft and floppy.In a large mixing bowl, beat together the cream cheese, caster sugar, vanilla and lime zest until smooth and creamy. Add the mango purée, melted white chocolate and half of the double cream and whisk until smooth and thoroughly combined. Heat the remaining cream until just boiling (either in a heat-proof jug in the microwave or a small saucepan over a medium heat). Drain the gelatine leaves, squeezing out any excess water, add to the hot cream and whisk until melted. Pour into the cheesecake mixture and whisk to combine. Spoon the mixture onto the chilled biscuit base, spread level and tap the tin on the work surface to knock out any large air bubbles. Cover and chill for at least 4 hours, but preferably overnight, until set.To make the topping, soak the gelatine leaf in cold water for 5 minutes until soft and floppy. Pour half of the mango purée into a bowl, add the lime juice and 2 tablespoons cold water. Heat the remaining mango purée until just below boiling and remove from the heat. Drain the gelatine, squeeze out any excess water and add to the hot purée. Whisk until the gelatine has melted and then add the purée and lime mixture. Whisk to combine and then pour over the top of the cheesecake in an even layer. Return to the fridge for a further 30 minutes–1 hour until set.Carefully remove the cheesecake from the tin and peel off the baking paper. Arrange the mango slices on top and serve. Grease and line a 20cm/8in springform tin with baking paper. Grease and line a 20cm/8in springform tin with baking paper. Crush the biscuits in a freezer bag and bash with a rolling pin until they are reduced to sand-like crumbs – alternatively pulse the biscuits in a food processor. Pour the melted butter into a mixing bowl, add the biscuit crumbs, cinnamon and cardamom and mix to thoroughly combine. Firmly press the crumbs into the base of the prepared tin and flatten into an even layer using the back of spoon or base of a flat-bottomed glass. Chill for 30 minutes while you prepare the filling. Crush the biscuits in a freezer bag and bash with a rolling pin until they are reduced to sand-like crumbs – alternatively pulse the biscuits in a food processor. Pour the melted butter into a mixing bowl, add the biscuit crumbs, cinnamon and cardamom and mix to thoroughly combine. Firmly press the crumbs into the base of the prepared tin and flatten into an even layer using the back of spoon or base of a flat-bottomed glass. Chill for 30 minutes while you prepare the filling. Melt the white chocolate in a heatproof bowl over a saucepan of barely simmering water, remove from the heat and leave to cool slightly. Soak the gelatine leaves in a bowl of cold water for 5 minutes until soft and floppy. Melt the white chocolate in a heatproof bowl over a saucepan of barely simmering water, remove from the heat and leave to cool slightly. Soak the gelatine leaves in a bowl of cold water for 5 minutes until soft and floppy. In a large mixing bowl, beat together the cream cheese, caster sugar, vanilla and lime zest until smooth and creamy. Add the mango purée, melted white chocolate and half of the double cream and whisk until smooth and thoroughly combined. In a large mixing bowl, beat together the cream cheese, caster sugar, vanilla and lime zest until smooth and creamy. Add the mango purée, melted white chocolate and half of the double cream and whisk until smooth and thoroughly combined. Heat the remaining cream until just boiling (either in a heat-proof jug in the microwave or a small saucepan over a medium heat). Drain the gelatine leaves, squeezing out any excess water, add to the hot cream and whisk until melted. Pour into the cheesecake mixture and whisk to combine. Heat the remaining cream until just boiling (either in a heat-proof jug in the microwave or a small saucepan over a medium heat). Drain the gelatine leaves, squeezing out any excess water, add to the hot cream and whisk until melted. Pour into the cheesecake mixture and whisk to combine. Spoon the mixture onto the chilled biscuit base, spread level and tap the tin on the work surface to knock out any large air bubbles. Cover and chill for at least 4 hours, but preferably overnight, until set. Spoon the mixture onto the chilled biscuit base, spread level and tap the tin on the work surface to knock out any large air bubbles. Cover and chill for at least 4 hours, but preferably overnight, until set. To make the topping, soak the gelatine leaf in cold water for 5 minutes until soft and floppy. Pour half of the mango purée into a bowl, add the lime juice and 2 tablespoons cold water. Heat the remaining mango purée until just below boiling and remove from the heat. Drain the gelatine, squeeze out any excess water and add to the hot purée. Whisk until the gelatine has melted and then add the purée and lime mixture. Whisk to combine and then pour over the top of the cheesecake in an even layer. Return to the fridge for a further 30 minutes–1 hour until set. To make the topping, soak the gelatine leaf in cold water for 5 minutes until soft and floppy. Pour half of the mango purée into a bowl, add the lime juice and 2 tablespoons cold water. Heat the remaining mango purée until just below boiling and remove from the heat. Drain the gelatine, squeeze out any excess water and add to the hot purée. Whisk until the gelatine has melted and then add the purée and lime mixture. Whisk to combine and then pour over the top of the cheesecake in an even layer. Return to the fridge for a further 30 minutes–1 hour until set. Carefully remove the cheesecake from the tin and peel off the baking paper. Arrange the mango slices on top and serve. Carefully remove the cheesecake from the tin and peel off the baking paper. Arrange the mango slices on top and serve.