My latest creation is a Mango swirl cheesecake. I hope you like.
1 large mango - chopped flesh. I used 280 gm of mango flesh. Microwave the flesh with 2 tablespoons of water and 1 teaspoon of xylitol for 2 minutes. Puree in a food processor. Add 1 teaspoon gelatine.
mix together 75 grams of pecan meal (pulverised in food processor), 75 grams almond meal, 2 tablespoon unsalted butter and 2 teaspoons of xylitol. Press into a lined springform tin and bake in moderate oven for 10 minutes. Allow to cool.
Beat 500 grams full fat Philadelphia cream cheese (can soften in microwave if too firm) Beat in 1 packet of diet sugar free mango flavoured jelly crystals and 2 tablespoons of xylitol, which has been dissolved in 1/4 cup boiling water. Fold in 300 mls of full fat cream which has been whipped.
Alternate spoonfuls of the filling and the mango sauce into the pan, then swirl with a knife. Allow to set in the fridge for about 5 hours.