1 x ripe mango, thinly sliced, plus extra for mango coulis
3 tbls lemon juice
1 tbs water
1 cup caster sugar
300 g packet marie biscuits or any plain sweet biscuit
4×250 g cream cheese
120 g butter, melted
2 tsp gelatine powder, dissolved in 1/4 cup hot water
1. Line a round 6.5cm-deep, 23.5cm (base measurement) springform pan. Place biscuits in a food processor and process until fine crumbs form. Add butter and pulse until combined. Using base of glass, press biscuit mixture into the base and sides of the springform pan. Chill for 1 hour.
2. Meanwhile, using an electric mixer, beat cream cheese, sugar and lemon juice until smooth and glossy (be careful not to over beat). Add the cooled gelatine until combine. Spoon mixture into the prepared pan. Chill for 2-3 hours or overnight.
3. Place mango slices and currants on the cheesecake and drizzle with mango coulis.
To make mango coulis:
Place 1 cup mango flesh, 1/4 cup caster sugar, 1 tbs. lemon juice and 1 tbs. water in a food processor or blender. Blend until smooth. Strain and place in the fridge to chill for 30 minutes, or until required.