Mango, macadamia and mint – it’s a tropical vacay on a plate!
Cooking oil spray, for greasing
125g Granita biscuits
60g butter, melted
1⁄4 cup roasted unsalted macadamias, roughly chopped
2 Tbsp water
3 tsp powdered gelatine
1 mango, flesh roughly chopped
2 x 250g blocks cream cheese, chopped, softened
1⁄2 cup water
1⁄2 cup caster sugar
Finely grated zest and juice of 1 lime
Grease a 22cm round springform tin with cooking oil. Line base with baking paper. Put biscuits in the bowl of a food processor and process until fine crumbs form. Add butter and macadamias, processing until just combined. Press biscuit mixture into base of tin and smooth down surface with bottom of a glass. Refrigerate.
Put water in a heatproof jug and sprinkle over gelatine. Using a fork, whisk until combined. Set aside for
5 minutes. Microwave for 30 seconds or until gelatine has dissolved. Set aside to cool for 5 minutes.
Meanwhile, put mango in a food processor and process until smooth.
Put cream cheese, sugar and vanilla in the bowl of an electric mixer and beat on low until just combined. Increase speed to high and beat for further 5 minutes or until light and fluffy. Gradually whisk in gelatine mixture until combined, then whisk in mango puree and whipped cream. Pour mixture into prepared tin and smooth down surface. Refrigerate overnight to set.
To make lime syrup, put all ingredients in a small saucepan over a high heat and bring to the boil. Simmer for 5 minutes or until reduced by half. Set aside for 30 minutes or until mixture cools to room temperature.
Remove cheesecake from tin. Decorate top of cheesecake with extra mango slices and extra roasted macadamias. Garnish with mint sprigs. Drizzle with a little of the lime syrup, then serve mango cheesecake with remaining syrup on the side.