Preparation time is 40minutes
Cook time is 40minutes
Total time is 1hours 20minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
9 Ingredients
- 125grams milk arrowroot biscuits
- 100grams unsalted butter, melted
- 750grams light cream cheese, softened
- 3/4 cup caster sugar
- 2 free range eggs
- 1 lime, juiced, zested
- 300milliliter thickened cream
- 2 mangoes, peeled
- 1/4 cup toasted coconut flakes
Nutrition per serving
1990kJ / 475Cal
1990 Kilojoules or 475 Calories
23% of daily energy intake*
Protein
11.3grams
Fat
31.8grams
Carbs
35.8grams
Sugars
28.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Take your cheesecake to the next level with this simple baked cake that gets a kiss from fresh mango and crunchy coconut flakes.
Method
Step 1 of 4
Preheat oven to 150°C/130°C fan-forced. Grease a 22cm springform pan. Line base and side with baking paper.
Step 2 of 4
Place biscuits in a food processor and process until fine crumbs form. Add butter and process until combined. Using the back of a metal spoon, press biscuit mixture into base of pan and refrigerate. Wash and dry food processor.
Step 3 of 4
Place cream cheese, sugar, eggs, lime juice and half of the thickened cream in a food processor and process until smooth. Transfer to a bowl. Dice one mango, and fold chunks through. Pour cheesecake mixture into pan and bake for 55 minutes or until just set. Turn off oven and cool cheesecake with oven door ajar for 30 minutes. Refrigerate overnight.
Step 4 of 4
When ready to eat, beat remaining cream until soft peaks form. Top cheesecake with whipped cream and remaining sliced mango. Sprinkle with zest and coconut flakes and serve.
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