Name: Macadamia and mango cheesecake
Cook time: 50 min
Total time: 50 min
Yield: 10
Ingredients: 1 1/4 cup oat or wholemeal biscuits, crushed; 1/4 cup ground macadamia nuts; 1 teaspoon ground cinnamon; 90 gram butter, melted; Filling; 750 gram cream cheese, chopped; 1 cup brown sugar; 3 eggs; 1 teaspoon vanilla extract; 425 gram can mangoes, drained; 1/4 cup plain flour; whipped cream, toasted macadamia nuts, to serve

Ingredients

1 1/4 cup oat or wholemeal biscuits, crushed

1/4 cup ground macadamia nuts

1 teaspoon ground cinnamon

90 gram butter, melted

Filling

750 gram cream cheese, chopped

1 cup brown sugar

3 eggs

1 teaspoon vanilla extract

425 gram can mangoes, drained

1/4 cup plain flour

whipped cream, toasted macadamia nuts, to serve

Method

1.Preheat oven to moderate, 180°C. Line the base of a 23cm springform pan with foil.

2.Combine crushed biscuits, nuts and cinnamon in a bowl. Blend in butter, mixing well. Press firmly into the base of prepared pan. Chill for 20 minutes until firm.

3.FILLING: In a bowl, using an electric mixer, beat cream cheese and sugar together until smooth. Add eggs one a time, beating well after each addition. Mix in vanilla.

4.Chop half the mango (reserve remaining) and fold into cheese mixture with flour. Pour onto base. Bake for 45-50 minutes. Allow to cool. Serve in wedges with cream, remaining mango and macadamias.

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