Ingredients
| 125 ml | Fresubin 3.2 kcal Drink Mango |
| 1 Tub | Cream cheese |
| 50 ml | Milk |
| 30 g | Sugar |
| 250 g | Mango puree |
| 1 tbsp | Gelatine |
| 100 ml | Hot water |
| 200 g | Digestive biscuits |
| 50 g | Melted butter |
Preparation
1. Finely crumbled Digestive biscuits and combine with melted butter
2. Press into bottom of 26 cm loose bottom cake tin
3. Mix Fresubin 3.2 kcal Drink Mango with cream cheese, milk and sugar
4. Add gelatine to hot water until completely dissolved and then add to the cream cheese mix. Pour this on top of the biscuit crust
5. Refrigerate for 40 minutes. Pour mango puree on top of the chilled cheesecake and refrigerate for at least 6 hours or overnight
General information
| Difficulty | 2 of 4 |
| Portion | 6 |
| Time | 40 minutes + minimum 6 hours chill time |
Nutritional information per serving
| Energy | 395 kcal |
| Protein | 10 g |
