Waitrose and Partners
Mango & lime cheesecake

Mango & lime cheesecake

Creamy, crunchy, sweet and refreshing – meet your new go-to cheesecake recipe.

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Vegetarian
  • Serves10
  • CourseDessert
  • Prepare30 mins
  • Cook15 mins
  • Total time45 mins
  • Pluschilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 70g unsalted butter, melted, plus extra for greasing
  • 180g digestive biscuits
  • 280g full-fat soft cheese
  • 100g icing sugar, sifted
  • 2 unwaxed limes, zest of 2, juice of 1
  • 200g pot No.1 Strained Greek Yogurt
  • 150ml pot double cream
  • 280g pack Waitrose Mango pieces

Method

  1. Preheat the oven to 170ºC, gas mark 3. Grease a 20cm loose-bottomed cake tin and line the base with baking parchment. Crush the biscuits to crumbs by either placing in a reusable food bag and bashing with a rolling pin or whizzing in a food processor. Add to the melted butter with a pinch of salt, mix well, then press into the base of the cake tin to make a compact, even layer. Bake for 15 minutes, then set aside to cool.

  2. Meanwhile, in a large bowl, use a wooden spoon to stir together the soft cheese, icing sugar, half of the lime zest and all of the lime juice until combined. Add a pinch of salt, then stir in the Greek yogurt. In a separate bowl, whisk the double cream to soft peaks, then fold into the soft cheese mixture. Spoon over the biscuit base and chill for at least 4 hours (ideally overnight). Just before serving, cut the mango into smaller chunks and scatter over the cheesecake with the remaining lime zest.

Cook’s tip

Texture tweak:

If you prefer your cheesecake with a firmer set, replace the Greek yogurt with more of the soft cheese.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,505kJ/ 362kcals

Fat

25.8g

Saturated Fat

15.5g

Carbohydrates

27.3g

Sugars

18.8g

Fibre

1.7g

Protein

4.4g

Salt

0.5g

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