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/4½oz digestive or gingernut biscuits
65g/2½oz butter

For the filling:

175ml/2½floz semi skimmed milk
500g/1lb2oz low fat Greek yoghurt
60g/2oz caster sugar
Finely grated zest of 1 lime
¼ pint cream
4 leaves of gelatine (soaked in cold water)

For the Topping:

• 1 can of mango slices in syrup
  2 gelatine leaves (soaked in cold water)
• 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.
• To make the base crush the digestive 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.
• Pour the filling over the set biscuit base and chill for 1 hour or until set.
• 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.

Method:

Remove the base of the cake tin and place the cheesecake on a plate and serve with some raspberry coulis.