At a glance
We start with a simple oat and coconut base that gets a short pre-bake, followed by a creamy cheese filling with mango and banana, lightened with whipped egg whites. The cake then finishes baking slowly so it sets beautifully, and finally gets topped with a mango jelly layer. Allow plenty of chilling time in the fridge so the finished cheesecake turns out firm and fresh.
1/7
Making the base
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
0/42/7
Pre-baking the base
Pre-bake in a preheated oven at 180°C for about 10 minutes.
3/7
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
0/5
How it went
Nobody has tried this recipe yet
Be the first to say how it went.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
