Chilled lime and mango cheesecakes

MAKES 12

PREPARATION TIME 30 minutes (+ 6 hours chilling)

COOKING TIME 2 minutes

2 firm ripe mangoes, to serve

FILLING

2 teaspoons powdered gelatine (see tip)

125 ml (4 fl oz/½ cup) pouring (whipping) cream

450 g (1 lb) cream cheese, at room temperature

300 g (10½ oz) sour cream

110 g (3¾ oz/½ cup) caster (superfine) sugar

½ vanilla bean, split lengthways and seeds scraped

Finely grated zest of 1 lime

BASE

150 g (5½ oz) plain sweet biscuits

80 g (2¾ oz) butter, melted

1 Lightly grease twelve 80 ml (2½ fl oz/¹/₃ cup) muffin tin holes and line each with three 1 cm (½ inch) wide strips of non-stick baking paper, all crossing in the centre (see tip) (pic 1).

2 To make the filling, put 1 tablespoon water in a small bowl and sprinkle over the gelatine. Leave for 5 minutes to soften. Heat the cream in a small saucepan over low heat until it comes to the boil. Add the gelatine mixture and stir until the gelatine dissolves completely. Remove from the heat and set aside to cool slightly.

3 Meanwhile, to make the base, put the biscuits in a food processor bowl and process to fine crumbs. Add the butter and process until combined. Divide the crumb mixture evenly among the prepared holes and use the base of a small bottle, glass or egg cup to flatten evenly (pic 2). Refrigerate while making the filling. Clean and dry the food processor bowl and blade.

4 Put the cream cheese, sour cream, sugar, vanilla seeds and lime zest in the food processor bowl and process until smooth. With the motor running, add the cream mixture and process until combined. Transfer to a jug, then pour over the bases in the muffin tin holes. Refrigerate for 6 hours or overnight, until the cheesecakes are set.

5 Remove the cheesecakes from the tin by carefully lifting them out using the strips of paper (pic 3).

6 To serve, peel the mangoes and cut off the cheeks. Place the mango cheeks on a board, cut side down, and cut into thin slices, then fan the slices slightly. Arrange on top of the cheesecakes and serve.

TIP The powdered gelatine can be replaced with four 2 g (¹/₁₅ oz) sheets (gold grade) gelatine. Remove the cheesecakes from the tin as soon as they are set, as the paper strips will soften and break if left for too long.