This easy recipe sees your favourite summer Aussie treat – mango and ice-cream Weis bar – reincarnated into a no-bake cheesecake, perfect for entertaining.
- 200g Arnott’s Butternut Snap Cookies
- 35g (1/2 cup) shredded coconut
- 100g butter, melted, cooled
- 4 medium mangoes
- 2 Mango and Ice Cream Weis bars
- 3 teaspoons gelatine powder
- 250g cream cheese, chopped, at room temperature
- 125ml (1/2 cup) thickened cream (or coconut cream)
- 70g (1/3 cup) caster sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons gelatine powder
Step 1 Process the biscuits and coconut in a food processor until biscuits are coarsely crushed. Add the butter and process to combine. Use the back of a spoon to firmly press the mixture into the base and sides of a 12 x 34cm loose-bottomed tart tin. Place in the fridge for 20 minutes or until firm. Wipe the food processor clean.
Step 2 Meanwhile, for the mango filling, cut the cheeks from the mangoes and remove the skin. Cut the Weiss bars to separate the mango from the ice-cream. Transfer the fresh and frozen mango to the bowl of the food processor (reserve the ice-cream in a small bowl in the fridge until needed). Process the mango mixture until smooth. Transfer to a bowl. Measure out 375ml (1 1/2 cups) mango mixture and return to the processor. Reserve any remaining mixture for another use (see notes).
Step 3 To divide the tart base in half, lengthways, and give a neat two-toned filling, take a 32cm length of foil and fold in half, lengthways. Fold lengthways again and smooth flat. Fold in half one more time to make a crease line the length of the foil. Place the foil along the length of the tart base so that the crease line sits at a long right angle. Place a ruler along the vertical foil to hold it in place. Use more scrunched up foil to hold the flattened foil and ruler in place (don’t worry if it’s a bit wobbly, it will stabilise once the filling goes in).
Step 4 Place 60ml (1/4 cup) water into a small wide microwave-safe bowl and sprinkle the gelatine over. Set aside for 2 minutes to allow the gelatine to soften. Microwave the gelatine mixture on High for 20 seconds, then whisk with a fork to dissolve. Set aside to cool slightly before adding to the mango mixture. Process to combine. Transfer to a jug. Pour the mango mixture into the divided tart shell, on the side opposite where the ruler is. Carefully place in the fridge for 1 hour or until set.
Step 5 Meanwhile, for the cheesecake filling, use electric beaters to beat the cream cheese, cream, reserved ice-cream, sugar and vanilla extract until smooth. Place 1 1/2 tablespoons water into a small microwave-safe bowl and sprinkle the gelatine over. Set aside for 2 minutes to allow the gelatine to soften. Microwave the gelatine mixture on High for 20 seconds, then whisk with a fork to dissolve. Set aside to cool slightly then add to the cream cheese mixture and beat to combine.
Step 6 Remove the tart from the fridge and carefully remove the foil. Spoon the cheesecake mixture into the empty half of the tart shell and use the back of a spoon to gently spread it and smooth the surface. Return to the fridge for 1 hour or until set.
Step 7 Remove the tart from the fridge and stand at room temperature for 5 minutes to soften the crust slightly. Cut into slices to serve.
Source: Author: Tracy Rutherford Image credit: Nigel Lough Publication: Taste.com.au