| Servings | serves |
Ingredients
Crust
- 90 grams Almonds
- 75 grams Desiccated Coconut lightly toasted in a frypan
- 1/ Orange Zest
- 30 grams Coconut Oil melted
- 2-3 Medjool Dates Pitted, 40g
Filling
- 250 grams Cream Cheese Light
- 500 grams Ricotta Cheese
- 10 grams Gelatine Leaves
- 150 ml Boiling Water
- 1 teaspoon Vanilla Extract or Paste
- ¼ – ½ cup Xylitol Natvia or preferred sweetener
- 3-4 Mango depending on size!
Coulis
- 1 Mango peeled and chopped roughly
- 2 tablespoons Lime Juice freshly-squeezed
Ingredients Crust
Filling
Coulis
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Instructions
- Line a 23cm spring-form tin with baking paper.
- Pulse the crust ingredients together in a food processor until it reaches a chunky texture or for a finer crumb process a little more. Press into a prepared tin and place in the freezer whilst you prepare the filling.
- Soak Gelatine leaves in cold water for 5 minutes. Then remove them, squeezing out excess water before placing them in a small saucepan containing your 150ml boiled water. Stir the leaves in the boiled water until dissolved then remove from heat and allow to cool.
- Combine cheeses and sweetener in a bowl and mix with an electric hand beater until smooth and light.
- Using a spatula, fold in the dissolved gelatine mixture and vanilla and then pour half the cheesecake filling onto your prepared base and top with a single layer of sliced mangoes. Top with the remaining cheesecake mixture and refrigerate for at least 2 hours.
- Remove the cheesecake from the fridge 15 mins before serving.
- To make coulis, place the mango and lime juice in a blender and pulse until smooth. (If necessary, blend in a little water until coulis reaches pouring consistency.)
- Arrange the remaining sliced mango over the cheesecake and drizzle over the coulis.
Recipe Notes
- You can also use other nuts such as hazelnuts or macadamias - To get the base nice and smooth, lay another circle of baking paper on the top and use an upturned lid or back of a spoon and, using a circular motion, press and smooth the base into the tin.
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