Preheat the oven to 340 degrees F (170 degrees C). Grease and line the bottom of a 6-inch springform tin.
To prepare the biscuit base, finely grind the
Digestive Biscuits (1 1/2 cups)
Walnuts (3 Tbsp)
. Stir in the
Clarified Butter (4 Tbsp)
. Turn into the tin and pack firmly to make a base.
Bake in the oven for 10-12 minutes until light golden brown and fragrant. Keep an eye out since it goes from light brown to burn very fast. Cool the base completely in the tin.
Meanwhile, prepare your Mango Swirl Sauce. Whisk
Mango Purée (1/2 cup)
Granulated Sugar (2 Tbsp)
Corn Flour (1 tsp)
Ghee (1 Tbsp)
La Lechera® Sweetened Condensed Milk (1 Tbsp)
in a saucepan until smooth.
Simmer mixture over very low heat for about 4-5 minutes stirring constantly until smooth and glossy. Cool completely.
Lower the oven temperature to 300 degrees F (150 degrees C). Prepare the cheesecake batter by placing the
Yogurt (3 cups)
in a large bowl and whisking well until smooth.
La Lechera® Sweetened Condensed Milk (1 1/3 cups)
Fresh Cream (9 oz)
Vanilla Extract (1 tsp)
Corn Flour (2 Tbsp)
. Whisk again until smooth.
Pour the batter over the cooled biscuit base, level out and top with the mango sauce and swirl using a chopstick.
Wrap the base of the tin with a double sheet of foil and bake in a water bath at 300 degrees F (150 degrees C) for 1 hour 15 minutes approximately until just firm, then leave to cool completely in the oven. (Slide foil over the top after 15 minutes of baking to keep the surface from browning. Make sure it doesn't touch the batter).
Turn off the oven, remove the water bath and leave the cheesecake in the oven for 1 hour, then cool completely. Cover and refrigerate overnight.
Gently demold. Top with piped cream, and mangoes. Serve extra mango sauce on the side. Enjoy!