For the base:
250g plain sweet biscuits
60g unsalted butter, melted
2 x 250g packets of light cream cheese, at room temperature
300ml thickened cream
1 tsp of grated lime zest
3/4 cup of caster sugar
2 x fresh mangoes
Grease and line the bottom of a spring-form cake tin with baking paper.
Place biscuits in food processor and blitz until they resembles crumbs. Add melted butter and mix together until combined. Press biscuit mixture in to the bottom and sides of the cake tin. Place tin in the freezer while you prepare filling.
Beat cream cheese until nice and creamy. Add the caster sugar and lime zest and beat until combined. Add the cream and beat for about 5 minutes until mixture is thick and creamy. Pour filling over the top of biscuit base.
Combine mango in food processor and blitz until it resembles a smooth consistency like a sauce. Fold the mango sauce through the filling to create a marbled effect. Use a skewer to give it some nice refined lines. Cover cheesecake with plastic wrap and put in the freezer until set or overnight.
Remove from the freezer atleast 15-30 minutes before serving to allow it to soften. Enjoy x x