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 reduced fat digestive biscuits

65g/2½oz butter

For the filling:

75ml/2½floz semi skimmed milk

500g/1lb2oz low fat Greek yoghurt

60g/2oz caster sugar

Finely grated zest of 1 lime

4 leaves of gelatine (soaked in cold water)

¼ pt whipped cream

For the topping:

1 can of mango slices in syrup

½ tsp grated nutmeg and cardamon

2 gelatine leaves (soaked in cold water)

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 in cream. Mix well.
2. 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.
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 then stir in the spices. 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.