Mango and strawberry cheesecake

This luscious no-bake dessert is a welcome treat anytime.

Ingredients (serves 6):
150g digestive biscuits, crushed
5 tbsp butter, melted
1/2 tsp gelatine
4 tbsp warm water
250g Philadelphia cream cheese
2 tbsp fresh lemon juice
1/3 cup sugar
1/4 cup thickened cream
1 mango, peeled
6 strawberries

Method:
1. Mix the biscuits and butter. Line the base and sides of a 6 inch square cake tin with cling wrap and press the mixture into the base. Place in the freezer.
2. Add the gelatine into the water (cool enough to stick your finger in for a few seconds without flinching). After 5 minutes, stir to dissolve the gelatine.
3. In a bowl, combine the cream cheese, lemon juice, gelatine mixture and sugar. Blend using an electric mixer till smooth.
4. Whip the cream till it forms soft peaks, then stir into the cream cheese mixture until smooth.
5. Remove the cake tin from the freezer. Pour the cream cheese mixture in, distributing it evenly. Smooth the top of the cake with the back of a spoon and refrigerate for at least an hour.
6. Cut the mango and strawberries into cubes. Remove the cake from the tin and top with the fruits.

Tips:
To make chocolate cheesecake, use oreo cookies (without the creamy layer) instead of digestive biscuits for the base, and use vanilla extract instead of lemon juice. Top with chocolate curls.

Recipe source: Simply Her magazine (Aug 2008)