Mango Passion Fruit Cheesecake
Not just a regular cheesecake, this mango passion fruit cheesecake is a healthier, higher-protein version of the much loved classic dessert. Using cottage cheese and fresh mango as the bulk of the filling instead of heavy cream and cream cheese. It’s also lower in added sugar and topped with the most delicious 3 ingredient mango coulis.
Ingredients
For the base
- 130g biscuits
- 50g butter
For the cheesecake
- 300g cottage cheese
- 300g ripe mango
- 4 tbsp caster sugar
- 2 medium eggs
- 2 tbsp cornflour
- 1 tsp vanilla extract
For the topping
- 200g ripe mango cubed
- 1 tbsp caster sugar
- Squeeze of lime
- 2 passion fruit
Instructions
- Preheat oven to 180C/160C fan/350F.
- Add your digestive biscuits to a blender and blend into crumbs, then mix in the melted butter.
- Press the mixture into a 7" round loose bottom cake tin and bake for 10 minutes. Allow to cool completely.
- In the meantime prepare the cheesecake mixture by blending all the cheesecake ingredients together, then pour over the cooled base.
- Return back to the oven and bake for 30-35 minutes.
- Leave to cool, then chill in the fridge for a couple of hours before serving.
- Make the mango coulis - place the mango chunks in a sauce pan along with the sugar and a squeeze of lime. Cook on a low/medium heat until it starts to soften and mash with a fork to create a sauce. This will take around 10 minutes.
- Take off the heat and leave to cool a little, then using a hand held blender blend until smooth. Allow to cool completely before serving.
- When ready to serve, spread the mango coulis and top with the flesh of 2 passion fruit.
Nutrition
Calories: 239kcalCarbohydrates: 28gProtein: 7gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 63mgSodium: 333mgPotassium: 199mgFiber: 1gSugar: 18gVitamin A: 968IUVitamin C: 23mgCalcium: 54mgIron: 1mg
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