Mango Raspberry Cheesecake

Mango Raspberry Cheesecake 

(Recipe adapted & modify from HHB)

Ingredients
crust:
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. 

filling:
100ml water
2 Tbsp gelatin powder
250g cream cheese
75g sugar
250ml sour cream (whipped cream +1.5 Tbsp lemon juice)
90g Raspberry puree
90g Mango Puree

Method:   

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.