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4-Ingredient Mango Yoghurt Cheesecake Promise you’ve never had a cheesecake quite like this one…
it’s only 4 ingredients, and yes, it’s as good as it sounds
Instructions
Preheat airfryer to 160°C and prepare a 6-inch round cake pan by spraying with cooking spray and lining it with parchment paper.
In a large bowl, whisk together the yoghurt and eggs until smooth. add in the corn flour and whisk again until combined. pour the batter into the prepared pan.
Bake for 17-20 mins or until the top is puffed up and caramelised. let it cool at room temperature for 30 minutes, then pop it in the fridge for at least 2 hours (or overnight ideally).
For the toppings, microwave ~1/2 cup frozen mango, mash with a fork and spread over cheesecake. add some more yoghurt to a piping bag and pipe around edges of cheesecake if you’re feeling fancy. add some more diced mango to the middle & enjoy!
