See how the magic of Orange and Mango turns everybody’s favourite cheesecake into a fresh new flavour experience. Make it with Aeroplane Jelly Lite for a sugar-free treat, that’s sure to be a hit!
- Prep Time20 min
- Ready in2 to 3 hours or until firm
- Yield8 Servings
Ingredients
- 1 sachet Aeroplane Jelly Lite Orange and Mango
- 200g sugar free digestive biscuits
- 95g unsalted butter, melted
- 2 1/2 teaspoons powdered gelatine
- 2 tablespoons water
- 500g cream cheese, softened
- 1/2 cup monk fruit sweetener
- 1/4 teaspoon salt
- 2 cups thickened cream
- 1/4 cup mango puree
- 1 mango, thinly sliced slices of orange
Instructions
Blend biscuits to crumbs & add butter. Press into base of a greased & lined 8-inch spring form tin.
Add boiling water to jelly crystals per packet instructions. Add a tablespoon to the mango puree, before adding the cold water to the jelly mix. Place the jelly mix in fridge.
Sprinkle gelatine over the water – let sit for 5 mins. Microwave 20 seconds and stir until no lumps. Set aside.
Sprinkle gelatine over the water – let sit for 5 mins. Microwave 20 seconds and stir until no lumps. Set aside.
Drizzle cream in slowly, while continuing to beat until combined & whipped.
Spread half mixture over base & level. Add mango puree and swirl around a little. Add remaining cheesecake mix & smooth out.
Tip half the mixture over the base and spread out. Chill.
Once jelly mix is starting to set, pour over the top.
Chill at least 6 hours or overnight.
Decorate with swirls of fresh mango & slices of orange.
This recipe is courtesy of Aeroplane Jelly.
My husband really loved this recipe and I loved it because it’s sugar free, so therefore low carb as well.