Nico's no-bake mango & white chocolate cheesecake

Ingredients

Serves: 2
Time: 2 hours

For the crust

• 100g gingernut biscuits
• ½ tsp grated ginger
• 1 tsp ground sweet cinnamon
• 50g unsalted butter, melted
• Pinch salt

For the mango sauce

• 200g frozen mango
• 2 tbsp icing sugar
• Zest and juice of 1 lime

For the cheesecake filling

• 100g mascarpone
• 100g full fat cream cheese
• 100ml double cream
• Zest of 1 lime
• 150g white chocolate, broken into pieces

Method

1. Make the mango sauce - place the mango and icing sugar into a heavy bottomed saucepan and heat together until the mango has broken down and formed a sauce-like consistency. Remove from the heat and stir through the lime juice and zest. Blend with a hand blender or food processor if you want it smoother.
2. Set aside to cool.
3. Place the biscuits in a resealable bag, add a half teaspoon of fresh grated ginger and a teaspoon of cinnamon. Bash with a rolling pin until you have fine crumbs. Or use a food processor.
4. Melt the butter in a large saucepan then add the biscuit crumbs and mix to combine. Tip the butter and biscuit mix into the base of 2 glasses and press down with the back of a spoon or smaller glass. Cover and place in the fridge to chill while you prepare the rest of the ingredients.
5. Place the chocolate in a heatproof bowl then set it over a small saucepan of barely simmering water, making sure the base of the bowl does not touch the water/ Allow the chocolate to melt slowly, stirring occasionally. Remove from the heat and allow to cool for 5 minutes.
6. Beat the cream cheese and mascarpone in a large bowl until well combined then gradually add the double cream. Stir through the white chocolate and lastly fold in 100g of the mango sauce.
7. Spread the mixture evenly over the top of the biscuit base, then cover and place in the fridge to chill and set for 2 hours.
8. Remove the cheesecakes from the fridge and serve with the remaining mango sauce spooned on top. Garnish with a mint leaf.