Passionfruit and Mango Cheesecake

• Base
• 1 cup Honey Snap biscuit crumbs
• 1/3 cup butter, melted
• Filling
• 1 tablespoon gelatine dissolved in
• 1/4 cup cold water
• 500g block PHILADELPHIA Cream Cheese, softened
• 400g can sweetened condensed milk
• 1/2 cup lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1/2 cup passionfruit pulp
• 1/2 cup mango puree (fresh or canned)
• Topping
• fresh or canned mango slices

1. Combine biscuit crumbs and butter and press into the base of a 22cm spring form pan, chill.
2. Stir the gelatine into the water and microwave on HIGH for 30 seconds.
3. (Alternatively, place gelatine mixture in a small jug over hot water; stir until dissolved).
4. Beat Philly* until smooth, add gelatine mixture, condensed milk, lemon juice, passionfruit pulp and mango puree.
5. Pour into crumb crust.
6. Chill for 2 - 3 hours or overnight before serving.
7. Top with mango slices.

base, honey, butter, filling, gelatine, cold water, condensed milk, lemon juice, passionfruit pulp, mango puree, topping, mango

Taken from www.kraftrecipes.com/recipes/passionfruit-mango-cheesecake-103030.aspx (may not work)