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£9/kgPlease 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.
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.
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.
Texture tweak:
If you prefer your cheesecake with a firmer set, replace the Greek yogurt with more of the soft cheese.
Typical values per serving when made using specific products in recipe
Energy | 1,505kJ/ 362kcals |
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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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