Ingredients:
200g Gingernut biscuits
75g butter, melted
500g Festival cheese (White Stilton with Mango & Ginger)
500g cream cheese
2 tbsp single cream
20g icing sugar
Mango curd
1 cup pureed mango (buy or make from fresh ripe mango in a blender)
½ cup castor sugar
2 tbsp lemon juice
2 large eggs
2 egg yolks
115 g unsalted butter, cubed and cold
Method:
- Whisk together the mango, sugar, lemon juice, eggs and egg yolks in a heavy based saucepan over low/medium heat until the sugar has dissolved.
- Add the cold butter 3-4 pieces at a time, stirring until each addition is melted and incorporated.
- Turn the heat down to low and continue stirring and cooking the mixture for 2-3 minutes until it is thickened and coats the back of a spoon. Leave to cool to room temperature.
- Grease and line a high-sided rectangular cake or roasting tin.
- Crumb the biscuits and mix together with the melted butter. Tip into the lined tin and press firmly to create the biscuit base. Put in the fridge while we continue.
- Mix together the cheese, cream cheese and icing sugar – loosen with the single cream if needed.
- Spread the cheese mixture onto the biscuit base and smooth flat. Top with a thin layer of mango curd and refrigerate again for at least 2 hours.
- Once set cut the cheesecake into bite size pieces, dipping the knife in hot water to clean between slices.
