Serves 6 (Using a 6-inch cake tin)

Ingredients:

• For the ginger biscuit base:
• 180g ginger biscuits (1⅓ cups crushed)
• 70g unsalted butter, melted (5 tbsp)
• For the mango cheesecake filling:
• 200g cream cheese, softened (7 oz)
• 125g mango puree (heaped ½ cup)
• 125ml double/heavy cream, whipped to soft peaks (½ cup)
• 75g powdered sugar (just under ⅔ cup)
• 1 tsp lemon juice
• ½ tsp vanilla extract
• (Optional) ¼ tsp mango essence for extra intensity
• For the mango puree jelly top:
• ½ sachet mango jelly powder (usually ~7g)
• 160ml boiling water (⅔ cup – use less than packet for firmer set)
• 40–50g mango puree (3 tbsp)

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Instructions:

1. Make the base:
   • Crush the ginger biscuits.
   • Mix with melted butter and press into the base and of a 6-inch tin.
   • Chill for 30 minutes.
2. Make the mango filling:
   • Beat the cream cheese, powdered sugar, lemon juice, vanilla, and mango essence (if using) until smooth.
   • Fold in the mango puree.
   • Gently fold in the whipped cream.
3. Assemble the cheesecake layer:
   • Spoon the mango filling onto the chilled biscuit base and smooth the top.
   • Chill for 1–2 hours, until slightly firm.
4. Prepare the mango jelly topping:
   • Dissolve jelly powder in 160ml (⅔ cup) boiling water. Stir until fully dissolved.
   • Let cool for 5–10 mins (just warm).
   • Stir in the mango puree.
   • Cool to lukewarm before pouring over cheesecake.
5. Add the jelly layer:
   • Gently pour the mango jelly mixture over the set cheesecake layer.
   • Chill for at least 4 hours or overnight.
6. Serve:
   • Carefully unmould. Garnish with fresh mango, mint, or coconut flakes if desired.