Mango Cheesecake

This mango topped cheesecake mixes the luscious tropical fruit with spices on a biscuit base.
Serves 8

Ingredients:

Vegetable oil for greasing
125g/4½ oz ginger nut biscuits
65g/2½ oz butter

For the filling:

1 vanilla pod seeds only
75ml/2½floz semi skimmed milk
500g/1lb2oz low fat Greek yoghurt
100g/4oz caster sugar
Finely grated zest of 2 limes and juice
4 leaves/ 1 sachet of gelatine (soaked in cold water)
¼ pint cream whipped

For the Topping:

1 can of mango slices in syrup
2 gelatine leaves (soaked in cold water)

METHOD :

1. To make the filling heat the milk, add the gelatine and caster sugar. Whisk in the Greek yoghurt, add the juice and zest of the lime and whisk well.
   
2. To make the base crush the gingernut biscuits, melt the butter and stir into the biscuits, mix well. Brush a 9-inch cake tin with a removable base with some vegetable oil. Press the mixture firmly and evenly over the base of the tin and chill for 10 minutes.
   
3. Pour the filling over the set biscuit base and chill for 1 hour or until set.
   
4. To make the topping blend the can of mango slices, add sugar if needed. Heat 1 tbsp of water in a saucepan, stir in the soaked gelatine, pour the mixture over the filling and chill for 2-3 hours until set.
   
5. Remove the base of the cake tin and place the cheesecake on a plate and serve with some raspberry coulis.