Orange & Mango Ripple Cheesecake
Serves 8

Ingredients:
1 small packet ginger biscuits
125g melted butter
8 tbsp mango puree
450g full fat cream cheese
225g caster sugar
zest of 2 oranges
600ml whipping cream

1. Crumble the biscuits into a bowl, add the melted butter and mix well. Spread the mixture over the bottom of a loose-bottomed 25cm cake tin and place in the fridge for 1 hour.
   
2. Beat the cream cheese, caster sugar and orange zest in a mixer until light and fluffy.
   
3. Whip the cream then fold it into the cream cheese mix.
   
4. Spread 2 cm of the cheesecake mix on top of the biscuit base, swirl two tablespoons of mango puree over the top, then add more cream cheese, repeating the layers until the mould is full.
   
5. Refrigerate overnight.