Ingredients:

Cake Base:
100g biscuit, 50g unsalted butter

Filling:

A:500g Cream cheese, 120g sugar, 30 cornflour

B:1tbsp Lemon Jiuce, 150g Mango

C:3eggs

D:150 whipping cream

E:Some mango slices

Method:

Bicuit Base:

1, Finely crushed the biscuits, mixed with melted butter until well blended.
Press onto the bottom of a greased 6" form tin. ARefrigerate for at least 15 minutes

Filling

2, Cream A until light and smooth
3, Place B in the blender and blend until smooth. add it into A and mix until well blended
4, Add C on at a time and cream untill smooth
5, Add D and cream until well combined. Pour the cheese filling over the prepared biscuit base
6, Bake in water bath at 160oC for 60-70 minutes or until firm
7, remove the cake from the oven and set aside to coll. Refrigerate the cake for 5 hours
8, Remove the cake from the tin. Arrange mango slices on top and glaze it with instant jelly glaze.