Delia’s recipe was actually a Vanilla Cheesecake with a Caramel Sauce, but by the time I was done, it wasn’t. It was a Mango Cheesecake. With raspberry coulis, because mango and raspberry go well together.
After the deliciousness and success of the Hummingbird New York Cheesecake, M expressed a wish for mango cheesecake. He talked of pureeing mango and having bits of chopped mango stirred throughout. It sounded lovely.
I know, I wasn’t working when I made this, I had plenty of time. I could have done it.
But I’m incurably lazy about these sorts of things, and looked around for a more adaptable recipe, because I knew where I could get some good, thick, mango yogurt. As always, Delia came up trumps. Well, her recipe uses crème fraiche, but I switched that out.
You will need:
1 packet digestive biscuits (min. 200g)
50g butter (a bit more if you end up with more than 200g biscuits), melted
300g cream cheese
125g sugar (I know Delia says golden caster, but I use what’s in my cupboard, which is usually granulated)
25g plain flour
450g Morrisons Mango, Papaya and Passionfruit Bio yogurt
3 large eggs, beaten
For the coulis:
Icing sugar to taste
As always with a cheesecake, bash the biscuits into crumbs and stir through with the melted butter. Press evenly into your lined tin and put in the fridge while you make the topping.
Mix together the cream cheese, sugar and flour. Stir in the yogurt and eggs. Pour over the biscuit base.
Bake for c.55 mins at 150C/gas mark 2. It should still be wobbly in the middle. Turn off the oven and leave it in the oven to cool completely before putting it in the fridge to firm overnight.
To make the coulis, put the raspberries with the icing sugar into a saucepan and heat gently until the raspberries begin to sort of melt and fall apart.