Frozen Mango & Lime Cheesecake

Base:
250g packet of Choc Ripple biscuits
120g butter

Filling:
500g Philadelphia cream cheese
300ml thickened cream
3/4 cup white sugar or castor sugar
Finely grated rind of 1 small lime
2 cheeks of fresh mango

Method:
Finely crush biscuits. Melt butter in the microwave. Add melted butter to biscuits and mix well. Press biscuit mixture evenly over base of cake dish. Refrigerate or freeze while you make the filling.

Use an electric mixer to beat cream until soft peaks form. Chop cream cheese into small pieces and add to cream. Mix until smooth, then mix in sugar and lime rind. Spoon mixture over the biscuit base.

Use electric mixer or food processor to puree fresh mango. Spread mango over the top of cream mixture. Cover with plastic wrap and freeze overnight.

Stand cheesecake at room temperature for 15 minutes before serving.

Serves 10-12.