Name: Macadamia and mango cheesecake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Ingredients: Filling; 750 gram packets cream cheese, chopped; 1 cup (220g) brown sugar; 3 eggs; 1 teaspoon vanilla essence; 425 gram can mangoes, drained; 1/4 cup (35g) plain flour; 1 1/4 cup (125g) oat or wheatmeal biscuits, crushed; 1/4 cup (35g) ground macadamias; 1 teaspoon ground cinnamon; 90 gram butter, melted; whipped cream and toasted; macadamias, to serve

Macadamia and mango cheesecake

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Serves 8

Prep

15M

Cook

20M

Total

35M

Ingredients

Filling

750 gram packets cream cheese, chopped

1 cup (220g) brown sugar

3 eggs

1 teaspoon vanilla essence

425 gram can mangoes, drained

1/4 cup (35g) plain flour

1 1/4 cup (125g) oat or wheatmeal biscuits, crushed

1/4 cup (35g) ground macadamias

1 teaspoon ground cinnamon

90 gram butter, melted

whipped cream and toasted

macadamias, to serve

Method

1.Preheat oven to 180°C. Place 3 x 2cm-wide strips of baking paper into 8 mini loaf pans crossing at centre and extending over top by 5cm.

2.Combine biscuit crumbs, nuts and cinnamon in a bowl. Stir in butter, mixing well. Press 1/4 cup of mixture into each pan recess, pressing firmly with base of a small glass or bottle. Chill until firm.

3.FILLING: In the bowl of an electric mixer, beat cream cheese until smooth. Add brown sugar, beating until combined, then beat in eggs and vanilla essence.

4.Chop half the mango (reserving half) and fold into cheese mixture with flour. Pour mixture into recesses and bake for 15-20 minutes. Cool. Remove cakes by lifting with paper strips. Serve with cream, macadamia nuts and remaining mango.

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