Ingredients
For the base- 75 g butter, plus extra for greasing
- 250 g gingernut biscuits, crushed
- 4 leaves gelatine
- 175 ml milk
- 1 vanilla pod, split lengthways, seeds scraped
- 175 g caster sugar
- 500 g mascarpone
- 2 lemons, finely grated zest and juice
- 150 ml thick Greek yogurt
- 2 leaves gelatine
- 400 g can mango, in syrup, drained
Description
A Silky Mango Jelly Tops Neven Maguire's Luscious Chilled Cheesecake With Gingernut Base
UK TV
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