Mango and Lemon Cheesecake

This is my other favourite dessert that I like to make, It is wasy and simple, the only tricky part is to make sure the consistency of the gelatine. You don't want it to be too much water as it will make the cake a little bit wet and soft. Here is the recipe for the cheesecake:

Ingredients:

250g packet sweet biscuits, finely crushed
125g butter, melted
250g packet cream cheese, chopped
295g can sweet condensed milk
5 tablespoons lemon juice
2 teaspoons lemon rind
1/4 cup just boiled water
3 tablespoons gelatine
1 cup whipped cream, plus extra to serve
400g ripe mangoes, sliced thinly

Method:

1) In a mixing bowl, combine biscuit crumbs and butter. Press into a 20cm springfoam pan firmly, using a flat bottomed glass. Chill for 20 mins until firm.

2) Meanwhile, using an electric mixer, beat cream cheese util smooth. Beat in condensed milk, lemon juice and rind.

3) Place water in a bowl. Whisk in gelatine briskly with a fork until dissolved. Cool for 5 mins. Beat into cheese mixture. Fold through whipped cream and mangoes.

4) Pour mixture over prepared base. Chill for 3 hours or overnight until firm. Serve in wedges topped with extra mangoes and whipped cream, if you like.