Mango Cheesecake
·Making the base
Grind the oat flakes and mix with the coconut. Add one egg and chicory syrup (honey works too). Knead the mixture by hand and press it into a springform pan lined with baking paper.
Pre-baking the base
Pre-bake in a preheated oven at 180°C for about 10 minutes.
Making the filling
Blend the mango (set half aside for the top layer) and blend the banana as well. Whisk the curd cheese together 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.
Whipping the egg whites
Whisk the remaining two egg whites into a stiff foam (you can sweeten them slightly) and gently fold into the cheese mixture.
Baking
Pour the filling over the pre-baked base and bake at 170°C for about 40 minutes, until the filling has set.
Mango purée
Put the reserved blended mango into a saucepan, add the powdered gelatine and heat gently, stirring until the gelatine has fully dissolved.
Chilling
Let the mango mixture cool slightly, then pour it over the cooled cake. Chill in the fridge until set.