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mango cheesecake bars

Mango Cheesecake Bars

Prep

20 min

Bake

50 mins plus chilling

Serves

9

Difficulty

Easy
mango cheesecake bars

About

Here is some extra sunshine today with these bright, sunny and utterly delicious mango cheesecake bars! They're super creamy, sweet and tangy and make a perfect summer treat! These bars will satisfy all of your sweet tooth cravings! This is a small- batch recipe, ideal when there is just two of you in the house. They also store and keep very well in the fridge for up to 4 days, so you can enjoy them for longer (but we seriously doubt they will last that long!).

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Instructions
Ingredients
Reviews

To Make the Mango Curd

Step 1

Place all of the ingredients in a food processor or a blender and mix until combined. 

Step 2

Transfer to a small saucepan over a medium heat and keep stirring until it thickens and comes to boil. Cook for about 30 seconds and remove from the heat.

Step 3

Transfer to a small jar or a bowl and set aside.

To Make the Cheesecake

Step 1

Preheat the oven to 170C (fan)

Step 2

To make the cheesecake base, mix the crushed biscuits with melted butter and transfer to an 8 x 8' baking tin lightly greased and lined up with baking paper (leave plenty of paper overhanging as it will help to remove the cheesecake from the tin later).

Step 3

Press the mixture firmly into the base using the back of a spoon or a measuring cup.

Step 4

Bake at 170C for 10 minutes. Remove from the oven and allow it to cool for about 5 minutes. Turn the oven temperature down to 160C.

Step 5

To make the cheesecake filling, mix the cream cheese using a handheld electric mixer until smooth (about 30 seconds). Add the Tate & Lyle Pure Cane Caster Sugar and mix again. Add the eggs, one at a time, mixing well after each addition. Add the sour cream and mix it again.

Step 6

Pour the filling on top of the pre-baked cheesecake base. Smooth out the top with a spatula or the back of a spoon.

Step 7

Top the filling with small dollops of mango curd (you can use a piping bag here if you wish), and using a toothpick, swirl the curd into the cheesecake batter.

Step 8

Place in the oven and bake for 50 minutes, or until the edges are golden brown, but there is still a slight wobble in the middle. Allow it to cool for about 20 minutes, then transfer it to the fridge for at least 4 hours or overnight. Slice into squares and enjoy!

Ingredients – 5 items

Serving

1

For the Mango Curd

Mango

Mango

fresh or frozen

100g
Pure Cane Caster Sugar

Tate & Lyle Pure Cane Caster Sugar

50g
Lime

Lime

juice only

1/2

Egg yolks

2
Cornstarch

Cornflour

1 tbsp

For the Cheesecake

Crushed biscuits

of choice

100g
Butter

Unsalted butter

melted

50g
Cream-cheese

Cream cheese

room temperature

340g
Pure Cane Caster Sugar

Tate & Lyle Pure Cane Caster Sugar

200g
Eggs

Large eggs

room temperature

2

Sour cream

or natural yoghurt

50g

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Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

Because we're the high-quality cane sugar you can always count on, no matter what the recipe calls for!

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