This simple cheesecake recipe is a cinch to make but tastes delicious. It's no-bake, too, so all you need to do is stick it in the fridge and wait for it to set.
- 250g digestive biscuits
- 75g butter
- 250g cream cheese
- 250g mascarpone cheese
- 150g caster sugar
- 300ml double cream
- 2 mangoes
- 1 tsp. lime zest
Grease and line a 20cm round loose-bottomed cake tin. Peel, stone and dice the mangoes.
Bash the biscuits with a rolling pin in a plastic bag or process in a food processor until they turn into crumbs. Melt the butter, combine with the biscuits and press into the base of the prepared tin. Place into the fridge and chill for 10 minutes.
Beat together the cream cheese and mascarpone until smooth. Add the sugar and whisk until smooth. In another bowl, whip the cream until soft peaks form. Fold the cream into the cheese mixture.
Blend the mango with the lime zest in a food processor until smooth. Fold into the cream mixture to create a marbled effect. Spoon onto the prepared biscuit base. Chill overnight or until set.