- Serves: 6-8
- Cook Time: 10 minutes
- Prep Time: 45 minutes plus at least 3-4 hrs chilling time
- Effort: easy
For the base
- 75 g butter, plus extra for greasing
- 250 g gingernut biscuits, crushed
For the filling
- 4 leaves gelatine
- 175 ml milk
- 1 vanilla pod, split lengthways, seeds scraped
- 175 g caster sugar
- 500 g mascarpone
- 2 lemons, finely grated zest and juice
- 150 ml thick Greek yogurt
For the topping
- 2 leaves gelatine
- 400 g can mango, in syrup, drained
1. For the base: lightly butter a 23cm spring-form cake tin. Melt the butter in a pan over a gentle heat or in a bowl in the microwave. Add the crushed biscuits and mix well. Spread the mixture evenly over the base of the tin, pressing down with the back of a spoon to flatten. Chill for at least 10 minutes (up to 24 hours is fine).
2. For the filling: soak the gelatine leaves in a bowl of cold water for 10 minutes. Place the milk in a pan and add the vanilla seeds, whisking to combine. Heat until the milk just reaches boiling point, but do not allow to boil. Gently squeeze the excess water from the gelatine and add to the milk with the sugar, whisking until dissolved. Pour into a large bowl and leave to cool a little.
3. Beat the mascarpone into the cooled milk mixtur, then add the lemon zest and juice, and yogurt. Pour over the biscuit base and chill for at least 1 hour until set (up to 24 hours is fine).
4. For the topping: soak the gelatine leaves in a bowl of cold water for 10 minutes. Blend the mango in a food processor until smooth. Heat 1 tablespoon water in a small pan or in the microwave. Gently squeeze the excess water from the gelatine and stir into the hot water until dissolved. Add the mango purée and pour over the set cheesecake filling, spreading it out evenly with the back of a spoon. Chill for another 2-3 hours, or until completely set (up to 24 hours is fine).
5. To serve, remove the cheesecake from the tin, transfer to a serving plate and cut into slices.
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