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1
Line a 9 inch deep tin with foil, making sure there is plenty overlap at the sides for easy cheesecake removal, or use a springform tin
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2
If using the raw base, finely chop and combine the 3 ingredients and press into the base of your tin
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3
If using the biscuit base, preheat the oven to gas 3 / 170C / 325F, combine all 3 ingredients, press into the base of the tin and bake for 10 minutes to set
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4
To make the filling, combine in a blender my cream cheese recipe with the 2tsp vanilla, lime juice & zest and sugar.
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5
Taste and add more sugar/lime to your taste.
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6
Pour half of this mixture onto the cheesecake base then set in the fridge to firm up for half an hour
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7
Meanwhile, add 400g of the diced mango to the rest of the mixture in the blender and whizz it up.
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8
Taste and add the rest of the mango if you want more flavour.
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9
Pour this on top of the 1st layer of filling.
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10
You may have some filling left over as we need some room for the topping.
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11
You can use the leftovers in my cinnamon bread roll recipe or as a dip for other fruits!
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12
Put the cheesecake in the fridge to set this layer
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13
For the mango topping simply puree the 250g mango with enough sugar so it's not too bitter and pour over the top of the filling.
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14
Put the cheesecake in the freezer to get a fast set
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15
Take out of the freezer half an hour before serving.
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16
Decorate with sliced mango and some more lime zest sprinkled over the top.
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17
Also some whipped coconut cream goes very nicely on the side
