Mango Raspberry Cheesecake(Recipe adapted & modify from HHB)
150g digestive biscuits, finely crushed
60g butter, melted
*Combine crushed digestive biscuits & butter together in a mixing bowl. Press the biscuit crumbs onto the base of the prepared pan.
2 Tbsp gelatin powder
250g cream cheese
250ml sour cream (whipped cream +1.5 Tbsp lemon juice)
90g Raspberry puree
90g Mango Puree
1. Filling: Sprinkle gelatin over water. Microwave the mixture until gelatin melts. Set aside to cool.
2. Beat cream cheese & sugar together until smooth. Add in the gelatin solution & sour cream, beat till the mixture turns smooth.
3. Divide mixture evenly into two bowls. Add 90g of mango & raspberry puree into the bowls & mix well with a spatula.
4. Spoon the two mixtures in alternate blobs into the chilled crust. Level top & swirl with a knife through the mixture to create a marble effect. Refrigerate until set.