Mango Cheesecake


Mango Cheesecake
  1. 100g digestive biscuits
  2. 25g melted butter
Mango cream cheese
  1. 315g pureed mango
  2. 90g cropped mango
  3. 200g cream cheese, at room temperature
  4. 125ml sugar free natural plain yogurt
  5. 3 tbsp. Gavia
  6. 65ml of water
  7. 1 tsp. of agar agar
  8. juice of half a big lime OR 4 small
  9. Zest of half big lime
Mango jelly
  1. 65g pureed mango
  2. 65ml water
  3. 2 tbsp. Gavia
  4. 1/2 tsp agar agar
To make the base crust
  1. Crush digestive biscuits until fine. Stir in melted butter.
  2. Press it into a 6-inch removable round cake pan.
  3. Let it chill in the fridge.
To make cheesecake layer
  1. In a blender, blend cream cheese, yogurt, gavia, lime juice and zest of lime until smooth. Set aside.
  2. In a saucepan, bring water and agar agar powder to a boil. Stir in pureed mango and let it bubble.
  3. Shut off heat and blend with the rest of the ingredients in the blender.
  4. Transfer cheese mixture into the pan. Top it up with cropped mango, use a spoon to press it down.
  5. Let it chill in the fridge until set.
To make Mango Jelly
  1. In a saucepan, bring water, gavia and agar agar into a boil. Stir in pureed mango and let it bubble. Let it cool until just lukewarm temperature.
  2. Scratch the surface of the cheesecake using a fork. Then transfer warm jelly mixture onto it. Spread evenly and let it cool completely in the fridge.
  3. Serve