No-Bake Tropical Cheesecake

Serves 10
Prep 30 minutes (plus refrigeration)
Cook 1 minute

Ingredients
200g granita biscuits
80g butter, melted
¼ cup boiling water
3 teaspoons gelatine powder
500g cream cheese, softened
⅔ cup caster sugar
2 teaspoons vanilla extract
1 tablespoon lemon juice
½ cup thickened cream, plus ½ cup extra
120g milk chocolate, chopped
1 mango, sliced
1 banana, sliced

Method
Process biscuits in a food processor until crumbs form. Add butter. Process to combine. Spoon biscuit mixture into a Pyrex Platinum 20cm Round Springform Pan. Place in fridge to chill for 30 minutes.
Place the boiling water in a small bowl. Sprinkle over gelatine and whisk with a fork until completely dissolved. Set aside for 5 minutes to cool.
Using an electric mixer, beat cream cheese, sugar, vanilla and lemon juice in a bowl for 5 minutes or until light and fluffy. Add cream and beat for 2 minutes or until mixture thickens slightly. With motor running, gradually add the gelatine mixture, beating until just smooth. Pour cream mixture over biscuit base. Place in fridge to chill for 3 hours or until set.
Place extra cream and chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute, stirring halfway, until smooth. Stand for 30 minutes or until mixture thickens slightly.
Place cheesecake on a serving platter. Top with mango and banana. Drizzle with chocolate sauce. Serve.

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