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Cooking
Mango Cheesecake
· 10 servings
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.
Pre-baking the base
Pre-bake in a preheated oven at 180°C for about 10 minutes.
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.
Whipping the egg whites
Whip the two remaining egg whites into stiff peaks (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 remaining blended mango into a pot and add powdered gelatine, then heat gently to dissolve the gelatine.
Chilling
Let the mango mixture cool slightly, then pour it over the cooled cheesecake. Chill in the fridge until fully set.