Ingredients
Macadamia Crust
-
3/4 Cup (120g) plain flour
-
½ Cup (70g) macadamia nuts
-
¼ Cup (50g) brown sugar
-
⅓ Cup butter, melted
Cheesecake Filling
-
1 Mango (approx 200g)
-
500g Cream cheese, softened
-
⅓ Cup (85g) raw caster sugar
-
1 Tsp vanilla paste
-
1 Tbsp cornflour
-
2 Eggs
-
½ Cup sour cream
Topping (optional)
-
1 Ripe mango
-
¼ Cup coconut (toasted)
-
¼ Cup macadamia pieces (toasted)
Directions
Make the crumb by placing the macadamia nuts into a food processor and blitz into a fine crumb.
Add the flour, sugar and butter, then blend until smooth.
Grease a springform cake tin with butter. Press the crust mixture into an even layer across the base of the cake tin, using a glass/cup with a flat bottom to compact the crust.
Chill the crust in the fridge for at least 30 minutes while you make the filling.
Preheat oven to 160 degrees, fan forced.
Blitz the mango in the food processor until smooth. Add the cream cheese, sourcream, sugar and vanilla, then blend. Use a spatula to scrape down the sides of the processor, then belnd until completely smooth.
Sprinkle cornflour in and blitz to combine.
Add the eggs and blend until just combined.
Pour the cheesecake filling over the chilled crust.
Bake in the oven for 60-80 minutes until the edges have coloured and there is a slight wobble in the centre of the cheesecake.
Leave the cheesecake in the oven to cool with the oven door open. After one hour remove the cheesecake from the oven and allow it to cool to room temperature.
Keep chilled in the fridge until ready to serve.
Serve with fresh mango (diced) and toasted macadamia nuts and coconut.
Recipe Note
We suggest serving with a side of cream, coconut yoghurt or ice-cream.
