Mango Cream Cheesecake

Directions

• Preheat oven to 180°.
• Line the bottom of a 20 cm springform cake tin with parchment/wax paper.
• Place biscuits and melted butter into a food processor, pulse until the mixture resembles crumbs.
• Transfer the crumbs to the prepare cake tin and press the crumbs into the bottom and up the sides of the tin.
• Bake the crust for 5 minutes, remove from the oven and set aside.
• Making the filling:
• Drain cashews and add them to a blender with the rest of the ingredients. Pulse until creamy and smooth. Pour the mixture over the crust and smooth the top using a spatula.
• Place in the freezer for 5 minutes.
• Meanwhile add the mangoes, maple syrup/honey and Cardamom powder into the blender and Pulse until creamy.
• Take the cheesecake out of the freezer and pull the mango lassi layer over the filling, and return to the freezer for at least 3 hours or overnight to set.
• Once the cheesecake has it removed from the freezer and defrost for 30 minutes.
• Before serving, in a mixing bowl with the cream until you have very soft Peaks full stop spoon with cream on to the centre of the cheesecake and top with mango cubes and sprinkle with chopped pistachios. ENJOY.