Exotic
Fruit Cheesecake
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Ingredients |
Sold as |
Price* |
|
250g (9oz) medium soft cheese ( |
300g |
1.58 |
|
2 sachets
Vege-gel |
25g |
1.52 |
|
200g (7oz) crème fraiche |
500ml |
1.38 |
|
Finely grated rind of 1 lime |
1 |
0.15 |
|
30ml (2 tbsp) lime juice |
|
|
|
25g (1oz) caster sugar |
500g |
0.55** |
|
1 x ripe mango |
1 |
1.59 |
|
15ml (1 tbsp) light muscovado sugar |
500g |
0.78 |
|
50g (1 3/4oz) grated fresh coconut |
200g |
0.99 |
|
100g (3 1/2oz) digestive biscuits,
crushed |
400g |
0.22 |
|
50g (1 3/4oz)
half-fat spread
|
500g |
0.97** |
|
|
|
|
|
Total cost for this recipe |
|
£9.73* |
|
|
|
|
**You
may already have store cupboard ingredients, in which case the price will
reduce.
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Preparation Time |
22 minutes |
|
Cooking Time |
10 minutes |
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Serves 6 |
|
Method
·
Heat the
oven to 200°C (400°F) Gas Mark 6. In a saucepan melt the half-fat spread, then
stir in the biscuit crumbs, coconut and muscovado sugar.
·
Press
this mixture firmly into the base of a 20cm (8in) loose-bottomed cake tin, then
bake for 10-12 minutes until crisp and golden. Then allow to cool.
·
Cut the
mango in half and remove the stone. Peel and roughly chop and place in food
processor with caster sugar, lime juice, grated rind and crème fraîche. Purée
till smooth.
·
Pour purée
into a saucepan and stir in Vege-gel. Over a moderate heat, stir until boiling.
Keep stirring until thickened and smooth. Remove from heat and quickly stir in
cheese, until a smooth mixture. Quickly tip onto the biscuit base and smooth the
top.
·
Chill
for at least 3 hours or overnight until set. Turn the cheesecake onto a serving
plate. Peel, stone and slice the mango and arrange over top of the cheesecake.