Mango and Lime Cheesecake

clock 30 minutes bowl Serves 8


  • 250 g packet plain sweet biscuits
  • 150 g butter, melted
  • 2 medium mangoes
  • 1/4 cup water
  • 1 Tbsp gelatine
  • 2 Limes
  • 375 g ricotta
  • 3/4 cup caster sugar
  • 1 cup natural yoghurt
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  • 1. Process biscuits until fine. Add the butter and process again until the butter is combined with the crumbs. Press mixture over the base and halfway up the side of a greased 22cm springform pan.

  • 2. Coarsely chop flesh from one mango. Blend or process until smooth. Peel and very thinly slice remaining mango and refrigerate.

  • 3. In a small bowl, sprinkle the gelatine over the water and leave to soak for 3 minutes. Microwave on medium for 20 seconds or until the gelatin is dissolved. Cool for 3 minutes.

  • 4. Finely grate the rind from one lime. Squeeze the juice from both limes.

  • 5. Beat the ricotta with the sugar, rind and juice in a small bowl until combined. Fold in the gelatin mixture and yoghurt.

  • 6. Pour half of the cheesecake mixture into the prepared base, then add blended mango. Top with the remaining cheesecake mixture. Refrigerate overnight or until set.

  • 7. Decorate with sliced mango and extra lime rind, if desired.

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