250g gingernut biscuits
100g butter, melted
750g cream cheese, softened (I used Philadelphia, which is 3 blocks)
grated zest of 1 orange and 1 lemon
1 cup sugar
3 eggs
¾ cup of sour cream
¼ cup orange and mango juice
1 fresh mango

Process biscuit in a food processor until fine crumbs.  With the motor running add the melted butter.  Press mixture into a lined 24cm loose bottomed cake tin.  Refridgerate for 30 minutes.
Meanwhile beat the softened cream cheese, sugar and citrus zest until smooth.  Add the eggs one at a time and then the sour cream and juice.  Pour the filling into the tin.
Peel and chop the mango and then puree.  Pour 2/3rds of the puree over the top of the cheesecake mix, then swirl this around with a skewer or butter knife.
Bake at 180C for 1 – 1&1/4 hours, it should be still a little wobbly in the centre.  Turn off the heat and allow the cheesecake to cool in the oven with the door ajar.

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