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Mango Swirl Cheesecake with Raspberry Sauce (Gluten Free, Dairy Free)
Cooking Method:
Baking
Cuisine:
American
Courses:
Dessert
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
Preheat the oven to 150 oC
2
Grease an 8″ square cake tin
3
Make the mango swirl by blending together the mango, icing sugar and lime juice until smooth
4
Mix together the crushed digestive biscuits and melted dairy free spread
5
Press into the base of the cake tin
6
Bake in the oven for 10 minutes
7
Stir together the cream cheese, egg, caster sugar and vanilla until smooth
8
Pour over the biscuit mix and drop spoonfuls of the mango mix on top
9
Swirl with a knife to create a marbled effect
10
Bake in the oven for 35 minutes
11
Allow to cool to room temperature
12
Chill in the fridge for 4 hours before serving
13
To make the raspberry sauce
14
put the cornflour, lemon juice, caster sugar and raspberries into a small saucepan
15
Cook for 5 minutes until the fruit has softened and the juice has thickened, allow to cool
16
Serve the cheesecake with the raspberry sauce
Keywords:
gluten free cheesecake, dairy free cheesecake