Directions:
- Combine biscuit crumbs and butter and press into the base of a buttered and lined 22cm loose bottomed tart pan.
- Beat the cheese and sugar using an electric mixer until smooth. Beat in the lemon juice, rind and gelatin mixture until well combined. Fold in the cream and 3/4 of the mango.
- Pour mixture over prepared base. Puree remaining mango, drizzle over the cheesecake, then using the tip of a knife gently swirl into the cheesecake. Refrigerate 3 hours or until set.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 537.47 Kcal (2250 kJ) | ||
| Calories from fat | 334.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.13g | 57% | |
|---|---|---|---|
| Cholesterol | 91.47mg | 30% | |
| Sodium | 458.09mg | 19% | |
| Potassium | 289.46mg | 6% | |
| Total Carbs | 45.26g | 15% | |
| Sugars | 33.66g | 135% | |
| Dietary Fiber | 1.7g | 7% | |
| Protein | 8.05g | 16% | |
| Vitamin C | 32.2mg | 54% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.3mg | 2% | |
| Calcium | 74.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 222.49 Kcal (932 kJ) | ||
| Calories from fat | 138.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.37g | 57% | |
|---|---|---|---|
| Cholesterol | 37.86mg | 30% | |
| Sodium | 189.63mg | 19% | |
| Potassium | 119.82mg | 6% | |
| Total Carbs | 18.74g | 15% | |
| Sugars | 13.93g | 135% | |
| Dietary Fiber | 0.7g | 7% | |
| Protein | 3.33g | 16% | |
| Vitamin C | 13.3mg | 54% | |
| Iron | 0.1mg | 2% | |
| Calcium | 31mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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