- Servings:8
- Occasion:Dessert, Entertaining
- Preparation Time:30 minutes
- Chill Time:4 hours or overnight
Arnott's Butternut Snap Mango Cheesecake
Celebrate summer with the tropical tastes of mango and coconut, in this luscious cheesecake tart. You'll get a burst of sunshine in every bite.
- Servings:8
- Occasion:Dessert, Entertaining
- Preparation Time:30 minutes
- Chill Time:4 hours or overnight
Watch
Made with
Butternut Snap
Ingredients
Base
- 250g Arnott's Butternut Snap Cookies
- 100g butter, melted
- ½ cup shredded coconut
- Extra shredded coconut, toasted, to serve
Mango Filling
- 150g (1 large) mango flesh (plus extra mango for garnish)
- 1 tsp gelatine powder
- 1 tbsp caster sugar
- 1 tbsp boiling water
Cheesecake Filling
- 1 ½ tsp gelatine powder
- 2 tbsp boiling water
- 250g cream cheese, softened
- ⅓ cup caster sugar
- 1 tsp vanilla extract
- ½ cup thickened cream
Preparation
Step 1
Base: Line the base of a rectangle 12 x 34cm in a loose-bottomed tin with baking paper.
Step 2
Process 200g Arnott’s Butternut Snap biscuits (keep remaining 50g for garnish) and coconut in a food processor until crushed. Add butter and process until combined.
Step 3
Press mixture firmly into the base and sides of the tin. Place in the fridge while you continue to make the filling.
Step 4
Mango filling: Process mango and sugar until smooth.
Step 5
In a separate jug, combine gelatine and water and mix well until dissolved.
Step 6
Whisk gelatine water into mango mixture and let stand until mixture thickens slightly (it should have the consistency of thickened cream).
Step 7
Cheesecake filling: In another small jug, combine gelatine and boiling water and stir until dissolved. Set aside to cool slightly.
Step 8
Using an electric mixer, beat cream cheese, sugar and vanilla in a bowl until combined. Gradually add cream until smooth.
Step 9
Add gelatine mixture beating gently to combine, don't over beat.
Step 10
Spoon cheesecake filling into the tart base. Spoon in mango filling and swirl mixture using a skewer. Chill for 4 hours until set.
Step 11
Once set, roughly chop reserved biscuits and sprinkle over tart along with toasted coconut and extra mango. Serve and enjoy!
Notes
- You can also use a 24cm round fluted tin or a loose-based tart tin.
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