Mango Cheesecake

Ingredients

• 160 g mango
• 200 g cream cheese (room temperature)
• 100 g yoghurt
• 2 eggs
• 200 ml cream
• 60 g sugar
• 20 g cornstarch
• 15 g lemon juice

Steps

1. 1

   Preheat your oven to 170°C / 338°F.

2. 2

   Add all ingredients (mango, room temperature cream cheese, yoghurt, eggs, cream, sugar, cornstarch, and lemon juice) to a blender or mixer.

3. 3

   Blend the mixture until it is completely smooth.

4. 4

   Line a loaf pan (approximately 20.5 x 10cm) with parchment paper and pour the batter into the pan.

5. 5

   Prepare a water bath by placing the loaf pan inside a larger baking dish and filling the outer dish with hot water (ideally around 60°C).

6. 6

   Lower the oven temperature to 160°C / 320°F and bake the cheesecake in the water bath for 70 minutes.

7. 7

   Remove from the oven and let it cool completely.

8. 8

   Cover the pan and chill in the fridge; for the best results, chill overnight before serving.

Notes

For the smoothest, creamiest texture, use hot water for the water bath (about 60°C). You can achieve this by mixing 1L of boiling water with 1L of tap water. Cold water works too, but the texture won’t be as silky.

Nutrition per serving

• dessert
• cheesecake
• mango
• baked
• vegetarian
• fruit dessert
• easy recipe