No-Bake Mango Lemon Cheesecake
Ingredients
Crust
- 220 g biscuits, like 'petits beurre'
- 80 g melted butter
Cream
- 350 g cream cheese, like Philadelphia, at room temperature
- 70 g powdered sugar
- Zest of one lemon
- 30 ml lemon juice
- 200 ml heavy cream
Mango compote
- 1 ripe mango, diced
- A squeeze of lemon juice
- 1 tsp sugar
Preparation
Crush the biscuits into crumbs and mix with melted butter
Press the mixture into a pastry ring on a serving dish and chill while preparing the cream
In a bowl, whisk the cream cheese with powdered sugar, lemon juice, and zest
Whip the heavy cream and fold it into the cream cheese mixture
Pour the cream mixture over the biscuit crust and refrigerate for at least one night
For the mango compote, combine diced mango, a squeeze of lemon juice, and sugar in a saucepan
Cook over low heat for about 15 minutes, stirring occasionally, and allow it to cool
Spread the cooled mango compote over the set cheesecake
