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Base
Empty contents of biscuit base mix sachet into a bowl and add desiccated coconut by stirring with a metal spoon to combine, add melted margarine spread or butter. Press the mixture firmly over the base and 5cm up the sides of a 20cm round springform pan. Refrigerate whilst preparing filling. |
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Mix
Place the milk into a large bowl. Sprinkle the filling mix over the milk. Using an electric mixer beat on low speed for 30 seconds to combine. Increase speed to high and mix for 2 minutes until thick. |
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Fill
Spread filling into biscuit base. Refrigerate whilst preparing lemon topping.
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Top & Chill
Combine the contents of the topping sachet and sugar in a heatproof bowl or jug. Slowly stir in boiling water. Whisk with a fork until well combined. Cool for 5 minutes. Decorate the top of the cheesecake with slices of fresh or canned mango before pouring on the lemon topping over cheesecake. Refrigerate for at least 1 hour or until firm.
Tip: In place of a springform pan, use a 20cm round cake pan lined generously with cling film or baking paper such that the edges overlap the sides of the pan. Once the cheesecake has set, use the overlapping film or paper to lift out of the pan and transfer to a serving plate.
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