Just to get everything out in the open, I’m not really a fan of yogurt, as it is often too tart, or too sweet or just too something, but I have to be honest and say that I was surprised at how yummy Rachel’s Gourmet Yogurt is. I have now tried every flavour and decided to enter the Mamamia Blogger Idol with my Mango Cheesecake recipe. I’m not sure how this recipe developed, but it has morphed and evolved into the mango cheesecake you see today which now includes this fabulous yogurt. This is the first time I have used yogurt and I love it. I don’t think I will go back to sour cream/cream again. The yogurt gives it a lovely light flavour and lifts the taste of the mango.
I love that I can make this recipe the day/night before and then grab it and go. I like to have the biscuit base up the sides of the cheesecake, but if you don’t, just put it on the bottom. When mangos are in season I often don’t use the jelly layer, instead I pile high nice big slices of fresh mango cheeks, so everyone gets some fresh mango. I have also processed tinned mango, without the juice and swirled it through the cheesecake mixture. So you can start with this as your basic recipe and use it how you like. If you prefer another of Rachel’s yogurt flavours, use that instead and add your own delicious touches 🙂
Click here for Rachel’s website and other yummy yogurt flavours
Mango and Madagascan Vanilla Yogurt Cheesecake
Ingredients
1 packet of Marie Biscuits (or any plain sweet biscuit)
160g of Unsalted Butter
1 560g tub of Rachel’s Mango and Madagascan Vanilla Gourmet Low Fat Yogurt
2 x 250 g packets of Philadelphia Cream Cheese
½ cup Castor Sugar
Juice from 1 Lemon
¼ cup of boiling water
2 teaspoons of Gelatine
825g tub of sliced Mango in Juice (use ¾ of the tub)
If fresh mango is in season use that, as it is always better
Mango Gel
825g tub of sliced Mango in Juice (use ¼ of the tub)
2 teaspoons of Gelatine
¼ cup of boiling water
Method
In your food processor, crush biscuits until they become a fine crumb. Melt butter, add to the biscuit crumb and combine.
Press biscuit mixture into the bottom and sides of a 22cm spring form tin and place into the fridge to cool. (If you only want a biscuit base without sides, use half a packet of biscuits and 80g of butter)
Combine Rachel’s yogurt, cheese, sugar, and lemon juice into a bowl and beat until smooth.
Combine boiling water and gelatine, mixing well and add to cheesecake mixture. Continue to beat for another 2 minutes.
Pour half the Cheesecake mixture into the cooled biscuit case.
Use 3/4 ‘s of the mango slices and lay onto the cheesecake mixture (Keep the rest and the juice for the mango jelly layer)
Cover with the rest of the cheesecake mixture and place immediately into the fridge and leave for 2 hours to set. (If you don’t want the gel topping leave the cheesecake to set for 4 hours minimum, I usually leave it overnight)
Mango Jelly
Put the remaining mango slices and the juice from the container into a food processor and blend until smooth.
Combine boiling water, gelatine and mix well, add to mango juice string until well combined and pour gently over the set cheesecake.
Ok, so Rookie mistake… I have actually done it a few times… Make sure that if you want a nice clear jelly top you don’t process the gelatine in with the juice but you stir it in otherwise you get the cloudy top that is on my cheese cake not a nice clear gel like it is suppose to be 🙂
Cloudy Top Jelly! Make sure you stir in the gelatine DON’T PROCESS IT!
Return to the fridge for another 2 hours this will allow for the cheesecake to set fully and the jelly to set as well
Remove cheesecake gently from the spring form tin.
Slice and serve on its own, or with a nice dollop of Rachel’s Mango and Madagascan Vanilla Yogurt!
A slice with the hidden mango centre
Everyone, that has tasted it has commented on how light and creamy it is without being overly sweet! I am so happy with how this turned out I’m going to try a few different flavours!
Liz xx
P.S Don't forget to subscribe to receive your 3 free e-Books.
