Mango cheesecake

    Mango cheesecake

    11saves
    4hr30min


    3 people made this

    About this recipe: This mango-topped cheesecake mixes the luscious tropical fruit with saffron and spices on a biscuit base.

    Ingredients
    Serves: 8 

    • Vegetable oil for greasing
    • 125 g (4½ oz) reduced-fat digestive biscuits
    • 60 g (2¼ oz) butter
    • For the filling
    • 75 ml (2½ fl oz) semi-skimmed milk
    • 10-12 strands saffron, pounded
    • 500 g (1 lb 2 oz) low-fat Greek yoghurt
    • 50-60 g (1¾-2¼ oz) caster sugar
    • Finely grated zest of 1 lime
    • 1 sachet powdered gelatine
    • For the topping
    • 850 g (1 lb 14 oz) canned mango slices in syrup
    • Sugar to taste
    • ½ teaspoon freshly grated nutmeg, or 1 teaspoon ground cardamom
    • 1 sachet powdered gelatine

    Method
    Prep:4hr30min  ›  Ready in:4hr30min 

    1. To make the filling, heat the milk in a small saucepan, add the saffron strands and set aside to infuse.
    2. Brush some vegetable oil on the side and base of a 23cm (9 in) cake tin with a removable base.
    3. Put the biscuits in a plastic bag and crush them into fine crumbs with a rolling pin, or use a food processor. Melt the butter, then stir in the biscuit crumbs. Press the mixture firmly and evenly over the base of the tin. Chill for 10 minutes until firm.
    4. Meanwhile, make the filling. Whisk the saffron milk, yoghurt, sugar and lime zest together.
    5. Place 3 tablespoons of water in a teacup, sprinkle in the gelatine and leave it to become spongy. Stand the cup in a saucepan of simmering water until the gelatine is runny and clear, then set aside to cool for 5 minutes.
    6. Whisk the gelatine into the filling. Pour it over the biscuit base and chill for 1 hour, or until set.
    7. To make the topping, drain the cans of mango. Chop a quarter of the slices into 1 cm (½ in) pieces and set them aside. Purée the rest of the mango in a food processor or with a hand-held mixer. Add sugar, if needed, then stir in the nutmeg or cardamom.
    8. Dissolve and cool the gelatine as described in Step 5, and stir it into the mango purée. Stir in the reserved pieces of mango, pour the mixture over the filling and chill for 2-3 hours until set.
    9. Remove the base of the cake tin, place the cheesecake on a plate and serve.

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