This cheesecake is full of mango flavor, and oh-so-pretty!
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melted Unsalted Butter
room temperature Cream Cheese
juiced, zested Lime
divided Gavia™ Natural Sweetener
1 1/2 teaspoon
puréed, divided Mango
Fresh Mango Chunks
Fresh Mango Chunks
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Place Digestive Biscuits (100 gram) in a sealed plastic bag and mash until crumbly.
In a bowl, combine the crumbs and Unsalted Butter (2 tablespoon). Mix well.
Pour the crumb and butter mixture into a 6-inch removable round cake pan. Press it down firmly and put in fridge to chill for at least 10 minutes.
In a blender, add Plain Yogurt (125 milliliter) and Cream Cheese (200 gram).
Add in zest and juice of the Lime (to taste) and Gavia™ Natural Sweetener (3 tablespoon).
Blend well and set aside.
In a small pot, mix Water (65 milliliter) and Agar-Agar Powder (1 teaspoon) and bring to a boil. Add Mango (315 gram) and stir to combine. Add to the blender.
Pour blended mixture into cake pan, on top of crumb layer. Raise and drop against surface gently a few times to release air bubbles.
Spread Fresh Mango Chunks (90 gram) across top. Press them in lightly. Let set in fridge until firm, at least 3 hours.
In a small pot, mix Water (65 milliliter), Gavia™ Natural Sweetener (2 tablespoon) and Agar-Agar Powder (1/2 teaspoon) and bring to a boil.
Add in Mango (65 gram). Bring to a boil again. Remove from heat and let cool to lukewarm.
Using a fork, scratch the surface of the cooled cake.
Pour the mango jelly on top and spread evenly. Place in fridge to chill.
Top with Fresh Mango Chunks (1 handful).
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