At a glance
You're building this mango cheesecake in layers: a crunchy oat-coconut base that gets pre-baked, a fluffy cheese filling with mango and banana that bakes for 40 minutes, and a glossy mango topping set with gelatin. The trickiest part is whipping the egg whites and folding them gently into the filling to keep everything light and airy.
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Making the base mixture
Grind the oat flakes and mix with the coconut. Add one egg and chicory syrup (you can use honey instead). Knead the mixture by hand and press it into a tin lined with baking paper.
For this step
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Pre-baking the base
Pre-bake in a preheated oven at 180 °C for about 10 minutes.
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Preparing the filling
Blend the mango (set half aside for the top layer) and blend the banana as well. Whisk the curd cheese with two egg yolks, then add the vanilla pudding powder, vanilla, the mango (about half of the total amount) and the banana, and mix well.
For this step
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