14:30

To Prep

0:20

To Cook

12

INGREDIENTS

CAPABLE COOKS

DIFFICULTY

10

SERVINGS

AVG RATING

( Members)

Mango labne cheesecake

Ingredients
    • Method
    1. Step 1

      Place a fine sieve over a bowl. Line with a double layer of muslin. Place yoghurt in muslin. Bring edges together to enclose. Place in fridge overnight to drain.

    2. Step 2

      Preheat oven to 180°C/160°C fan forced. Lightly grease a 3.5cm-deep, 24cm (base measurement) fluted tart tin with a removable base with coconut oil.

    3. Step 3

      Process oats, nuts and flakes in a food processor until coarsely chopped. Add oil and 2 tbs syrup. Process until a sticky mixture forms. Press over base and side of prepared tin. Bake for 20 minutes or until golden. Cool.

    4. Step 4

      Process mango, rind, 1 tbs juice and 2 tsp syrup until smooth. Place water in a heatproof bowl. Sprinkle with gelatine. Whisk. Slowly add gelatine mixture to mango mixture, processing until smooth. Reserve 1⁄4 cup mango mixture. Add cream cheese and remaining syrup to mango mixture. Process until smooth. Add yoghurt. Process to combine.

    5. Step 5

      Pour yoghurt mixture into prepared tin. Dollop reserved mango mixture over tart. Swirl with a knife. Place in fridge for 6 hours or until set. Sprinkle with extra lime rind, if using.

    post from sitemap