Current Promotions
NEW Promotion - coming soon..!
Winner of "Gingernut" competition -
Congratulations to Laura Jilka of NSW..!
LEMON AND MANGO GINGER CHEESECAKE
Servings: six to eight
Ingredients:
75g butter
250g LEDA gingernut biscuits
(crushed)
175ml milk
1 vanilla pod (split in half, seeds removed)
175g caster sugar
2 x 250g tubs mascarpone cheese
finely grated rind
& juice of 2 lemons
150ml thick Greek yoghurt
2 x sachets
Gelatine granules
2 large fresh mangoes, peeled & sliced
For the base, lightly butter a 23cm loose-bottom, spring-form cake tin.
Melt butter in saucepan set over gentle heat (or in bowl in microwave). Add
the crushed biscuits and mix well. Spread mixture evenly over the base of
the tin, pressing down with the back of a spoon to flatten. Place in fridge
for at least 10 minutes (or up to 24 hours).
Make up the gelatine per
packet instructions. Place milk in a saucepan set over medium heat and add
vanilla seeds, whisking to combine. Cook until it reaches boiling point, but
do not allow to boil. Add gelatine mixture to the pan along with sugar and
whisk until dissolved. Pour into a large bowl and leave to cool a little.
Beat the mascarpone into the milk mixture along with the lemon rind & juice,
then stir in yoghurt. Pour on top of the 'set' base and chill for at least 1
hour (until set).
For the topping, make up the second gelatine mixture.
Place mango slices in a food processor & blend until smooth. Add the mango
puree & pour over the 'set' cheesecake filling. Chill for another 2 to 3
hours until set.
Then remove the cheesecake from the tin & transfer to
a serving plate.
Bon appetit...!
