Randal had been requesting for cheesecake, read this recipe in Yum Yum #73, so try it out and serve it for desert after dinner. He said its very nice and he had 2 servings.
I feel the mango taste in this cake is not that obvious so its a choice for people who do not like to much of fruit taste in cheese cakes.
500g cream cheese
60g caster sugar
170g mango yogurt (org recipe use 150g yogurt but I adjusted to my taste)
grated zest of half lemon
juice of half lemon
120g non-dairy whipping cream (org recipe use 100g but I adjusted to my taste)
-( I use nestle canned cream cos cant find dairy or non dairy whipping cream at the supermarket)
160g digestive biscuits - use food processor or rolling pin + plastic bag and break it into fine crumbs
80g melted butter
Wrap 8 inch loose base or springform cake tin with aluminum foil.
Mix biscuit crumbs with melted butter till well combined. Pour into 8 inch loose base cake tin, spread it evenly then press the crumb firmly with back of spoon or cake presser. Chill for 15 min.
1. Mix cream cheese with caster sugar until soft. Add mango yogurt, egg and mix well.
2. Add in the remaining ingredients, and mix well. Pour the mixture onto the cake tin lined with biscuit base.
3. Steam bake the cake in a preheated oven at 150 deg C for 1 1/2 hours. Let cake cool in oven with door open for about half hour.
4. Put cake with tin in fridge and chill for about 4-6 hours before serve.