Mango Cheesecake

Ingredients

• 1 pack of tennis biscuits
• 2*250 ml. smooth cream cheese (medium or full fat) room temperature
• 2 cans of condensed milk
• 500 ml. fresh cream whipped to soft peaks
• 1/2 cup of freshly squeezed lemon juice
• 1 cup of fresh mango pieces
• 1 packet of mango jelly or orange, peach, lemon jelly if you can't find mango

Directions

1. First take your tennis biscuits and dunk one by one in a little water and layer it neatly next to each other in a round or square deep dish.
2. In a clean bowl, with electric hand mixer, beat the cream cheese for about 30 seconds, next add the condensed milk and beat further for a minute or until well combined and smooth. Next, add your already whipped cream and lemon juice and beat for about a minute or two until well combined, you'll see the mixture thicken and become silky smooth. Pour this mixture over the tennis biscuits and level it with the back of a spoon or spatula. Cover with cling wrap and place in the fridge to set for 3-4 hours. Remove from the fridge and decorate with the mango pieces.
3. Make on jelly with a cup of hot water and allow to cool completely and pour over the cheesecake while it’s in the fridge to avoid spillage.
4. Cut, and serve.