Peach and Mango Cheesecake
Prep Time: 40 min
Total Time: 5 hr
Servings: 8
1 Box Betty Crocker Cheesecake Mix.
  Butter and Milk as called for on cheesecake mix box.
1 Tin of sliced peaches in Fruit Juice 411 grams.
1 Mango peeled and sliced
25 grams granulated sugar
6 Sheets of Gelatine
  Water to make up to 500 ml
200 ml double cream.
  • 1 Prepare your 20 cm tin. Lightly grease with a little oil and line the base with a circle of baking parchment.
  • 2 Melt the butter in a saucepan and stir in the biscuit crumb. Spread the crumb mixture over the base of the tin and press down with the back of a spoon. Chill for 15 minutes.
  • 3 Whisk cheesecake mix and milk as per instructions on the box. Spread cheesecake mix over the chilled biscuit base and smooth with the back of a spoon making sure to spread right up to the edges. Chill for 2 Hours.
  • 4 To make jelly, place 6 sheets of gelatine in cold water to soften. Drain the peaches and reserve the juice. Blend the juice and one third of the peeled mango until smooth. Pass the mixture through a fine sieve. Gently warm the mixture adding water to make 500 ml. and 25 grams Sugar in a saucepan. Squeeze the excess water from the soaked gelatine leaves and add them to the saucepan. Stir until dissolved. Pour half the jelly into a jug and chill until cold.
  • 5 Place one third of the slices of peaches and mango on the top of the cheesecake and pour over the chilled jelly and leave to set in the fridge. Then place another third of peaches and mango on the top of the set jelly and pour over the remaining chilled jelly. Leave to set.
  • 6 Run a metal spatula along the sides of the cake to loosen and remove the side of the tin.
  • 7 Place the remaining third of slice peaches and mango in the middle of the cheesecake. Whip 200 ml of double cream and pipe 8 rosettes with a star tube around the cheesecake and top with a small piece of mango.