Method

• Grease a 20cm round springform cake tin with butter.
• To make the crust, place biscuits in a food processor until fine crumbs form. Add butter and sugar and process until well combined. Pour into prepared tin. Press down firmly onto the base. Set aside.
• Place the flesh of 2 mangoes into a blender and blitz until smooth. (You’ll need 600g of flesh.) Place 3⁄4 cup of the purée into a bowl, cover, and set aside in the fridge for use in the jelly. Leave the remaining in blender.
• To make the cheesecake filling, put water in a microwave-safe bowl. Sprinkle over the gelatine and stir. Set aside for 5 minutes, then microwave for 15 seconds on high. Stir. Repeat until dissolved. Set aside to cool for 5 minutes.
• Add cream cheese, sugar, cream and gelatine mixture to the mango mixture in the blender. Process until smooth. Pour into cake tin on top of crust, then refrigerate for 3 hours.
• To make the mango jelly, repeat step 4 with water and gelatine. Place lemon juice and reserved mango purée into a large bowl. Pour in gelatine mixture. Mix well. Pour over the chilled cheesecake filling and spread evenly. Refrigerate for 12 hours to set.
• When ready to serve, combine sour cream, lime juice and extra caster sugar, then spoon on top of the cake.
• To decorate, slice remaining mangoes (see opposite for how to make a mango rose). Place on top of sour cream.
• Drizzle cake with passionfruit and scatter macadamias over the top. Serve.
• The Rose – crown your cake with a beautiful, edible mango rose
• Remove the two cheeks from the mango.
  
• Slice the mango skin from each of the cheeks.
  
• Thinly slice both mango cheeks lengthways.
  
• Use your hands to gently fan out the slices into a line.
• Starting at one end, begin to curl the line into the centre.
• Continue to curl until a tight spiral has formed. Ta da!