Mango Moonshine Cheesecake

Crust
250g plain sweet biscuits
125g butter (melted)

Filling
250g cream cheese
½ cup sugar
¼ cup milk
pinch salt
¼ cup lemon juice
¼ cup caster sugar
3 egg yolks
3 egg whites
¼ cup caster sugar for whites
gelatin

Topping
250g frozen mango
¼ cup Mango Moonshine
gelatin
Whipped cream
Fruit

 

Crush biscuits to fine crumbs and melt butter. Mix well. Press into base. Chill.

Soften cream cheese and blend with sugar until smooth. Add beaten egg yolks, milk, Mango Moonshine and salt.

Cook in microwave for 3-4 minutes until thick and smooth.

Prepare the gelatin as described on the pack et. Add to mixture with the lemon juice. Blend well and allow to cool, chill slightly.

Beat the egg whites until stiff and gradually beat in the caster sugar to make a glossy meringue, fold lightly into the mixture.

Pour the cheesecake mixture in the cake tin. Chill.

Topping

Cook down 250g of frozen mango with 2 tablespoons of Mango Moonshine. Add gelatin. Allow to cool completely. Pour on top of the cheesecake and put it back int o the fridge.

Smother the top with whipped cream with 2 tablespoons of Mango Moonshine.

Decorate with fruit and serve.

 


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