Mango Cheesecake With Puffed Rice Base

1. 1

   Melt the chocolate with the rice cakes over a double boiler for 5-7 mins. Coat the bottom of a 10 inch diameter springform pan with oil and add the chocolate mixture evenly into the bottom, chill for 30 mins.

2. 2

   Mix half the gelatin powder with 2 tbsp of cold water. Mix the cream cheese, sugar, and nectar in a bowl until well combined and smooth. Mix the gelatin with 2 tbsp of heavy cream, stirring well. Stir in the remaining cream and beat the cream until stiff. Fold in the cream cheese and spread the mixture evenly over the chocolate base. Chill for at least 3 hours.

3. 3

   Mix the remaining gelatin with 2 tbsp of cold water. Puree the mango and orange juice and push it through a sieve. Stir the gelatin mix with 2 tbsp of mango puree. Stir in the remaining mango puree and spread it evenly over the cheesecake and chill for another 2 hours.

4. 4

   Decorate with fresh mango slices.

* Per serving · 4 servings · Values may vary.