About this recipe:This is a tropical take on the classic cheesecake. A digestive biscuit base is filled with a cream cheese filling, then topped with a mango topping. Make sure that you use firm mangoes in this recipe.
450g cream cheese, softened
150g caster sugar
2 teaspoons vanilla extract
1 digestive biscuit base, unbaked
300ml mango juice, such as Rubicon
5 tablespoons caster sugar
2 tablespoons cornflour
325g ripe mangoes, peeled, pitted and diced
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
In a medium bowl, mix 150g of sugar into the cream cheese. Mix in the eggs one at a time, then stir in the vanilla. Pour this batter into the digestive biscuit base and smooth over the top.
Bake in preheated oven until the edges have puffed up but the middle still jiggles, about 30 minutes. Allow to cool for 30 minutes, then refrigerate until cold, about 3 hours.
While the cheesecake is baking, pour 250ml of the mango juice and 5 tablespoons sugar into a saucepan; bring to the boil over medium-high heat, dissolving the sugar. Dissolve the cornflour in the remaining mango juice and stir into the boiling saucepan until thickened and clear, about 30 seconds. Place diced mango into a heatproof bowl and toss with the thickened sauce. Allow to cool to room temperature, then pour over the cheesecake. Serve cold.
I loved this recipe! I made a biscuit base from gluten-free ginger nuts and used 2 tins of mangos (without the sickly syrup); pureed one for the sauce (couldn't get the juice) and served with passionfruit. Dinner party success! Will definitely make this again, will try quark (very low fat soft cheese) to reduce calories ... Yum. - 05 Oct 2014