Mango Lime Cheesecake with Oat Biscuit Base

A creamy cream cheese cheesecake with juicy mango and lime on a crisp oat biscuit base. It is baked, slowly cooled in the oven, and then served after chilling for at least four hours.

By yumbelo · 8 servings · 150 minutes

Ingredients

• 200 g Oat biscuits
• 100 g Butter, melted
• 600 g Cream cheese (double cream level)
• 250 g Quark (40% fat)
• 150 g Sugar
• 3 Stück Eggs (size M)
• 2 EL Cornstarch
• 2 Stück Limes, juice and zest
• 1 TL Vanilla extract
• 2 Stück Mangoes, ripe
• 2 EL Sugar for the mango purée
• Prise Salt

Method

1. Preheat the oven to 160 °C, top and bottom heat. Line a 26 cm springform pan with baking paper.
2. Finely crumble the oat biscuits, mix with the melted butter and press evenly into the pan. Bake the base for 10 minutes, then let it cool.
3. Peel the first mango and cut the flesh into small cubes. Peel the second mango and finely purée the flesh with the sugar and 1 tbsp lime juice.
4. Stir the cream cheese, quark, sugar, cornstarch, vanilla extract, lime zest and a pinch of salt in a bowl until smooth. Beat in the eggs one at a time until the mixture is evenly creamy.
5. Stir in the mango purée. Pour the cream cheese mixture over the biscuit base and gently press the mango cubes into it.
6. Bake the cheesecake for 55 to 60 minutes, until the center only just wobbles. Switch off the oven, open the door a crack and let the cake cool in the oven for 30 minutes.
7. Let the cheesecake cool completely, then refrigerate for at least 4 hours, ideally overnight, until firm.
8. Before serving, loosen the rim, cut the cake into 8 slices and garnish with a little grated lime zest.