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Mango Cheesecake
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Preparation : 35 min
Cooking : 1 h 
Total time : 7 h 35 Rest : 6 h
Equipment
Food Processor
6 people
240 g digestive biscuits
40 g desiccated coconut
100 g melted butter
500 g cream cheese
200 g caster sugar
4 eggs
2 tbsp lemon juice
2 tsp vanilla essence
300 g sour cream
500 g fresh or frozen mango pieces
Associated products
Tips
You can replace the mango with any other desired fruit.
RECIPE STEPS
1
Preheat the oven to 180 degrees C. Grease and line a 20cm round spring form pan.
2
In the large bowl of the MAGIMIX FOOD PROCESSOR, place the biscuits, coconut and butter and process until fine crumbs. Pour the biscuit mix into the pan and spread out evenly to cover the bottom. Use the base of a glass tumbler to press down firmly. Refrigerate for 30 minutes.
- 240 g digestive biscuits
- 40 g desiccated coconut
- 100 g melted butter
3
Meanwhile, in the clean large bowl of the food processer, place the cream cheese and caster sugar and process until smooth. Add the sour cream, process until smooth. Add the eggs, one at a time followed by the lemon juice and vanilla essence and process until smooth. Add 200g of the diced mango to the mix and pulse through.
- 500 g cream cheese
- 200 g caster sugar
- 4 eggs
- 2 tbsp lemon juice
- 2 tsp vanilla essence
- 300 g sour cream
- 200 g fresh or frozen mango pieces
4
Pour the cream cheese mixture on top of the biscuit base and place in the oven. Bake for 1 hour or until just firm. Turn the oven off, leave the door open and leave it in the oven or a further hour. Remove from the oven, cover and refrigerate overnight.
5
Meanwhile, in the small bowl of the MAGIMIX FOOD PROCESSOR, place 300g of the mango and puree to your desired texture.
- 300 g fresh or frozen mango pieces
6
The next day, spoon the puree over the top of the baked cheesecake when cool and refrigerate overnight. When serving, dip the knife into hot water before cutting each slice to ensure a clean slice.
Recipe by David Biton for Magimix
Recipes submitted by consumers are not tested by Magimix.
