Mango and orange-blossom cheesecake

Mango and orange-blossom cheesecake

By
From
What's for Dinner?
Serves
4
Prep
20 mins
Cooking time
5 mins
Photographer
Gorta Yuuki

The orange blossom water adds a lovely light Middle Eastern influence. if you don’t have any handy use 2 tablespoons of orange juice instead.

Ingredients

Quantity Ingredient
150g sweet biscuits
55g blanched almonds
75g butter, melted
1 gelatine sheet
2 tablespoons orange blossom water
120g honey
500g plain yoghurt
2 mangoes, sliced
60g pistachios, chopped

Method

  1. Place the biscuits and almonds in a food processor and process until they form a breadcrumb texture. Add the melted butter and process briefly until combined.
  2. Spoon the mixture into a greased 23 cm tart tin or four 10 cm individual tart tins (with removable bases is ideal). Press down and place in the refrigerator to set.
  3. Soak the gelatine sheet in cold water until soft, about 2 minutes. Drain and squeeze the excess moisture away.
  4. Place the orange-blossom water and honey in a small saucepan and bring to the boil. Remove from the heat, add the softened gelatine sheet and stir until dissolved. Strain into a large bowl and leave to stand at room temperature for 20 minutes, or until cool. Add the yoghurt and mix together.
  5. Spoon the yoghurt mixture onto the biscuit base. Cover and refrigerate until set.
  6. To serve, remove the cheesecake from the tin and place on a serving plate. Top with the mango and pistachios. Cut into portions and serve.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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