Foodie Friday: There’s nothing quite like enjoying delicious summer fruits in a tasty dessert. Add in some white chocolate too, and this Mango Ripple and White Choc Cheesecake is just divine.

Prep: 4:50 Hr and Mins
Cook: 1:00 Hr


  • 300g Arnott’s Granita biscuits
  • 100g butter, melted
  • 2 overripe mangoes, stoned, peeled
  • 500g cream cheese, softened
  • 1/2 cup (120g) sour cream
  • 1/2 cup (110g) caster sugar
  • 2 Coles Australian Free-Range Eggs
  • 200g white chocolate, melted



Step 1
Preheat oven to 150C. Grease and line the base and side of a 20cm round (base measurement) springform pan with baking paper.

Step 2
Place biscuits in a food processor and process until finely crushed. Add butter and process until well combined.

Step 3
Spoon into the prepared pan and use a straight-sided glass to spread and press over the base and side. Place in the fridge for 30 mins to chill.

Step 4
Meanwhile, place the mango in a clean food processor and process until smooth. Strain through a fine sieve.

Step 5
Place cream cheese, sour cream and sugar in a clean food processor. Process until smooth. Add the eggs and process until smooth. Add the chocolate and process until smooth. Add half the mango puree and process until smooth.

Step 6
Pour half the cream cheese mixture into the chilled crust in the prepared pan. Drizzle with half the remaining mango puree and gently marble with a spoon. Pour over the remaining cream cheese mixture and marble with the remaining mango puree.

Step 7
Place the pan on a large baking tray. Bake for 1 hour or until almost set. Turn oven off. Cool in oven, with door ajar, for 1 hour. Place in the fridge for 3 hours to chill. Transfer to a serving plate and cut into wedges to serve.

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