Mango and Ginger Baked Cheesecake

Name: Mango and Ginger Baked Cheesecake
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Yield: 1 - 8 serving(s)
Ingredients: 75g unsalted butter, melted, plus extra to grease; 200g ginger biscuits, we used Doves Farm Ginger Oat Biscuits; 2 x 400g tubs mango chunks in juice, drained, we used Nature's Finest; 3 pieces stem ginger (about 20g) drained; 180g light cream cheese, we used Philadelphia; 500g 0% fat Greek yogurt; 2tbsp cornflour; 4 medium eggs; 400g tub mango chunks in juice, drained

Light, fruity and super smooth, this cheesecake can be made ahead – great if you’re cooking for guests. The roasting tin of water in the oven helps to prevent any cracks appearing on the surface.

By Georgie D'Arcy ColesPublished: 30 May 2024

Jump to recipe

This low sugar cheesecake is light, fruity and super smooth. The roasting tin of water in the oven helps to prevent any cracks appearing on the surface.

Advertisement - Continue Reading Below

Yields:

1 - 8 serving(s)

Prep Time:

20 mins

Cook Time:

2 hrs 15 mins

Total Time:

2 hrs 35 mins

Cal/Serv:

369

Ingredients

FOR THE BASE

75g unsalted butter, melted, plus extra to grease
200g ginger biscuits, we used Doves Farm Ginger Oat Biscuits

FOR THE FILLING

2 x 400g tubs mango chunks in juice, drained, we used Nature's Finest
3 pieces stem ginger (about 20g) drained
180g light cream cheese, we used Philadelphia
500g 0% fat Greek yogurt
2tbsp cornflour
4 medium eggs

FOR THE TOPPING

400g tub mango chunks in juice, drained

Directions

1. Step 1Preheat oven to 180°C (160°C fan) mark 4. Lightly grease a 20.5cm round springform tin and line with baking parchment. For the base, whizz the biscuits in a blender or food processor until finely crushed (alternatively, bash in a food bag with a rolling pin). Add the melted butter and pulse/mix until combined. Tip into the prepared tin, level and press firmly with the backof a spoon. Bake in the oven for 15min, until lightly golden. Set aside to cool.
2. Step 2Reduce oven to 150°C (130°C fan) mark 2. Put a roasting tin with hot water in the bottom of the oven to create a steamy atmosphere.
3. Step 3 For the filling, in a (clean) blender, whizz the mango and ginger until smooth. In a bowl, whisk the cream cheese until smooth. Add the yogurt, cornflour and whizzed mango, and whisk until combined. Add the eggs 1 at a time, beating well after each addition.
4. Step 4Scrape filling into the tin and bake for 2hr, or until just set. Turn off the oven and leave cheesecake inside to cool for 30min before removing to a wire rack (still in tin)to cool completely.5 Transfer to a serving plate or cake stand and top with the mango chunks. Serve in slices.