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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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