Name: Coconut and mango cheesecake
Prep time: 295 min
Cook time: 50 min
Total time: 345 min
Yield: 1
Ingredients: 250g plain sweet biscuits; 100g reduced-fat spread, melted; 500g light cream cheese, softened; 200g extra-light sour cream; 45.00 gm firmly packed brown sugar; 2.20 gm vanilla extract; 1 tsp coconut essence; 2 eggs; 1 egg yolk; 20.00 ml finely grated lime rind; 150g mango; 16.25 gm shredded coconut, lightly toasted; sliced mango cheeks, to serve

Coconut and mango cheesecake

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Prep Time:
295 minutes

Cook Time:
50 minutes

Total Time:
345 minutes

Tropical mango and coconut elevate this decadent baked cheesecake.

Ingredients:

250g plain sweet biscuits
100g reduced-fat spread, melted
500g light cream cheese, softened
200g extra-light sour cream
45.00 gm firmly packed brown sugar
2.20 gm vanilla extract
1 tsp coconut essence
20.00 ml finely grated lime rind
150g mango
16.25 gm shredded coconut, lightly toasted
sliced mango cheeks, to serve

Instructions:

Preheat your oven to 170°C (150°C fan-forced). Grease a 6cm-deep, 22cm round springform pan and line the base and sides with baking paper.
Pulse biscuits in a food processor until finely crumbled. Add spread and pulse until mixed. Press mixture into pan, then chill for 20 minutes. Bake for 10 minutes, then let cool.
Blend cream cheese, sour cream, sugar, vanilla, coconut essence, eggs, and egg yolk until smooth. Mix in lime rind, chopped mango, and 1 tablespoon coconut. Pour over base and bake for 40 minutes until set. Chill covered for 4 hours or overnight. Garnish with remaining coconut and sliced mango before serving.

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