Cheesecake Ingredients

2    Egg yolks

1   Whole egg

1 kg   Greek yoghurt

125g   Cream cheese (Philadelphia)

2 tbsp.  Fresh cream

1 tsp.  Kefir powder (optional)

1 cup   Caster sugar

1 tsp.  Baking powder

2 tbsp.   Arrowroot flour

2 tbsp.    Lemon juice

½   Zest of a lemon

2 tsp.   Lime juice

1 tsp.   Vanilla paste

2 tsp.    Gelatin powder

(dissolve in 2 tbsp. boiling water)

1 tsp.   Macha tea (turmeric for colour)

1 pinch of  salt

 

Additional

2 pinches of Nutmeg to sprinkle on the top

1 ½ cups  Frozen mango pieces (finely chopped)

 

Base

1 ½ cups of Georgi’s Basic Biscuit Mix

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1. Press biscuit mix into a pie dish

2. Lightly bake for 10 minutes at 180°c

3. Using a spring cake tin, make a wall around the base

4. Blend the cheesecake ingredients

5. Stir in the mango, and pour the mixture over the base about 4 inches deep

6. Sprinkle with a little nutmeg

7. Bake for 60 minutes at 170°c until firm in the middle

8. Allow cooling slowly to prevent cracks

9. Remove the tin and cover the cheesecake with a dome

10. Refrigerate until ready to serve

11. Serve cold, or warmed for ½ minute in a microwave

12. Decorate with chocolate flakes and whipped cream.

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