Baked Mango & Vanilla Cheesecake
This is a great, quick cheesecake that you can whip up at lunchtime for a lovely afternoon-tea treat. The ginger biscuit base is a lovely pairing for the smooth and exotic mango, or you might like to try it with something a bit adventurous like jasmine tea…
Ingredients
50g Unsalted Butter
150g ginger biscuits, crushed finely
400g soft cheese
3 medium eggs, separated
100g caster sugar
1tsp vanilla essence
40g plain flour
200ml Mango & Vanilla Yogurt
1 ripe mango, peeled and stone removed
Try it with...
Method
- Preheat the oven to 170C/325F/gas mark 3. Grease a 22cm (9”) springform or loose-based cake tin.
- Melt the butter and mix in the crushed biscuits, then press the mixture into the base of the cake tin. Put it to one side for a moment.
- Beat the soft cheese, egg yolks, sugar and vanilla essence until well blended, then fold in the flour and yogurt. Dice the mango finely and fold it into the mixture.
- Whisk the egg whites until they’re stiff and fold into the mixture. Pour it all into the tin, level the top and bake in the oven for 1 hour to 80 minutes until the cheesecake feels firm. Turn off the heat and let the cheesecake cool in the oven with the door open for 1 hour.
- Slice it up and enjoy!
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