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Mango Swirl Cheesecake with Raspberry Sauce (Gluten Free, Dairy Free)

mango cheesecake
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 8
Best Season: Suitable throughout the year
Ingredients
    For the base:
  • 100 g dairy fee spread (melted)
  • 200 g gluten free digestive biscuits (crushed)
    • For the cheesecake:
  • 450 g dairy free cream cheese
  • 1 egg
  • 50 g caster sugar
  • 1 tsp vanilla extract (optional)
    • For the mango swirl:
  • 2 fresh mango (peeled and cut into chunks)
  • 1 tbsp icing sugar
  • 1 tbsp lime juice
    • For the raspberry sauce:
  • 1 tsp cornflour
  • 1/2 lemon (juiced)
  • 20 g caster sugar
  • 150 g raspberries
Instructions
  1. 1
    Preheat the oven to 150 oC
  2. 2
    Grease an 8″ square cake tin
  3. 3
    Make the mango swirl by blending together the mango, icing sugar and lime juice until smooth
  4. 4
    Mix together the crushed digestive biscuits and melted dairy free spread
  5. 5
    Press into the base of the cake tin
  6. 6
    Bake in the oven for 10 minutes
  7. 7
    Stir together the cream cheese, egg, caster sugar and vanilla until smooth
  8. 8
    Pour over the biscuit mix and drop spoonfuls of the mango mix on top
  9. 9
    Swirl with a knife to create a marbled effect
  10. 10
    Bake in the oven for 35 minutes
  11. 11
    Allow to cool to room temperature
  12. 12
    Chill in the fridge for 4 hours before serving
  13. 13
    To make the raspberry sauce
  14. 14
    put the cornflour, lemon juice, caster sugar and raspberries into a small saucepan
  15. 15
    Cook for 5 minutes until the fruit has softened and the juice has thickened, allow to cool
  16. 16
    Serve the cheesecake with the raspberry sauce
Keywords: gluten free cheesecake, dairy free cheesecake
Read it online: https://freefromfavourites.com/recipe/mango-swirl-cheesecake-with-raspberry-sauce-gluten-free-dairy-free/