I love mango so was pleased when I saw it was the ingredient chosen for this month's We Should Cocoa, the challenge that encourages bloggers to bake with chocolate and one other key ingredient every month. I thought mango would pair better with white chocolate than milk or plain, and I've had quite a taste for cheesecake recently, so I had a look on the internet for white chocolate and mango cheesecake recipes, then ended up adapting it. This cheesecake is based loosely on this recipe from Philadelphia Cheese but I made some changes.
Put 200g digestive biscuits in a food processor and pulse until you have crumbs
Melt 50g butter, mix with the crumbs and press down into the base of a loose-bottomed cake tin.
The recipe I used tells you to whip the cream cheese and then add the double cream. I had some leftover double cream from when I made the fraisier, so I mixed that with 200g cream cheese. I then melted 150g white chocolate and stirred it in.
The recipe also says you should puree some tinned mango and stirred it in. I had a whole mango in the fridge and as I really like the fruit I decided to chop it into cubes and stir that through the cream, cheese and chocolate mixture.
Spoon the mixture onto the biscuit base
I chopped some more mango and sprinkled the chunks over the top.