This cheesecake is full of mango flavor, and oh-so-pretty!
Total Time
8hr 40min
4.2
4 Ratings
Author: ZaTaYaYummy
Servings:
10
Ingredients
•
1
cup
Digestive Biscuits
•
2
Tbsp
Unsalted Butter
, melted
•
1/2
cup
Plain Yogurt
•
3/4
cup
Cream Cheese
, room temperature
•
to taste
Limes
, juiced, zested
•
1/3
cup
Natural Sweetener
, divided
•
1/2
cup
Water
•
2
tsp
Agar-Agar Powder
•
2 1/3
cups
Mangoes
, puréed, divided
•
1/2
cup
Fresh Mango Chunks
•
1
handful
Fresh Mango Chunks
Cooking Instructions
1.
Place Digestive Biscuits (1 cup) in a sealed plastic bag and mash until crumbly.
2.
In a bowl, combine the crumbs and Unsalted Butter (2 Tbsp). Mix well.
3.
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.
4.
In a blender, add Plain Yogurt (1/2 cup) and Cream Cheese (3/4 cup).
5.
Add in the zest and juice of the Limes (to taste) and Natural Sweetener (3 Tbsp). Blend well and set aside.
6.
In a small pot, mix Water (1/4 cup) and Agar-Agar Powder (1 tsp) and bring to a boil. Add Mangoes (2 cups) and stir to combine. Add to the blender.
7.
Pour blended mixture into cake pan, on top of crumb layer. Raise and drop against surface gently a few times to release air bubbles.
8.
Spread Fresh Mango Chunks (1/2 cup) across the top. Press them in lightly. Let set in fridge until firm, at least 3 hours.
9.
In a small pot, mix Water (1/4 cup), Natural Sweetener (2 Tbsp) and Agar-Agar Powder (as needed) and bring to a boil.
10.
Add in Mangoes (1/3 cup). Bring to a boil again. Remove from heat and let cool to lukewarm.
11.
Using a fork, scratch the surface of the cooled cake.
12.
Pour the mango jelly on top and spread evenly. Place in fridge to chill.
13.
Top with Fresh Mango Chunks (1 handful).
Nutrition Per Serving
CALORIES
199
FAT
12.0 g
PROTEIN
2.8 g
CARBS
21.6 g
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