Mango No Bake Cheesecake

Curd
Zest the lemon into the sugar and let sit for 5 mins to help draw out the lemon flavour. Seperate out the egg yolks and add to the sugar. Add lemon juice and mango puree and whisk all together. Add all to a pot and heat on a low-medium heat for about 15mins whisking continuously so that it doesn’t curdle. It’s done when it thickly coats the back of a spoon. Remove from the heat and sieve into a bowl. Press a piece of plastic on top of the curd and refrigerate for at least a couple of hours or up to 10 days.

Crust
Add oat biscuits and melted butter to a food processor and pulse till forms fine crumbs. Press evenly into the bottom of a parchment lined 9x9inch cake pan.

Cheesecake
On a low heat in a small pot warm the 120g of whipping cream with the gelatin and stir until the gelatin has dissolved. Set aside to cool.

Whip the rest of the cream in a large bowl with an electric whisk until stiff peaks form. In a seperate bowl whip the cream cheese and sugar together, add the vanilla and gelatin mix and mix together well. Very gently fold the whipped cream in until fully incoporated.

Pour the mix on top of the crust and smooth it all over. Spoon all over blobs of mango curd and swirl through with a chopstick to create a swirly pattern.

Chill overnight in the fridge till firm. Carefully lift out of the pan before serving.