Mango Swirl Cheesecake with Raspberry Sauce (Gluten Free, Dairy Free)
Ingredients
For the base:
For the cheesecake:
For the mango swirl:
For the raspberry sauce:
Instructions
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Preheat the oven to 150 oC
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Grease an 8″ square cake tin
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Make the mango swirl by blending together the mango, icing sugar and lime juice until smooth
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Mix together the crushed digestive biscuits and melted dairy free spread
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Press into the base of the cake tin
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Bake in the oven for 10 minutes
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Stir together the cream cheese, egg, caster sugar and vanilla until smooth
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Pour over the biscuit mix and drop spoonfuls of the mango mix on top
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Swirl with a knife to create a marbled effect
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Bake in the oven for 35 minutes
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Allow to cool to room temperature
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Chill in the fridge for 4 hours before serving
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To make the raspberry sauce
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put the cornflour, lemon juice, caster sugar and raspberries into a small saucepan
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Cook for 5 minutes until the fruit has softened and the juice has thickened, allow to cool
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Serve the cheesecake with the raspberry sauce
gluten free cheesecake, dairy free cheesecake
