July 9, 2015

Yum…Cheesecake recipe which uses Byron Bay Cookies


Serves: 12
300g Byron Bay Cookies White Choc Chunk & Macadamia (for base), and an extra 100g for mixing.
100g butter, melted + extra for greasing
2 ripe medium mangoes
10g sachet gelatine (or 2 teaspoons gelatine powder)
¼ cup boiling water
250g white chocolate melts
500g spreadable cream cheese
½ cup caster sugar
300ml sour cream


  1. Lightly grease and line the base of a 22cm spring-form pan with baking paper. Place cookies into a food processor. Process until fine crumbs form. Add melted butter and process until well combined. Press mixture into the base of pan. Refrigerate for 30 minutes.
  2. Meanwhile, wash and dry food processor bowl. Peel 1 mango and remove flesh. Puree mango in a food processor. Set aside. Stir gelatine and boiling water in a cup until gelatine dissolves. Set aside. Melt chocolate in a bowl over boiling water until just melted. Stir and set aside.
  3. Using an electric hand beater, mix cream cheese and sugar until light and fluffy. Beat in gelatine mixture, melted chocolate and cream. Crumble the remaining 100g cookies stir through mixture and swirl through pureed mango. Spoon mixture onto biscuit base. Peel and slice remaining mango. Decorate cheesecake with mango. Cover and refrigerate overnight.
  4. To serve cheesecake, release from spring-form pan and transfer to a serving plate.









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