Mango and strawberry yoghurt cheesecake

Light yoghurt cheesecake with mango and strawberries. We love mango in desserts, especially when paired with strawberries; it is one of our favourite summer combinations. The cheesecake is delicate and delicious. No wonder everyone enjoyed this dessert without exception – it disappeared within a day ;). 

Ingredients for the base:

• a dozen or so coconut shortbread biscuits (or round sponge biscuits)

Line the bottom of a 23 cm springform tin with baking paper, covering the base only. Arrange the coconut biscuits (or sponge biscuits) on the bottom of the tin, trimming them if necessary.

Ingredients for the cheesecake mixture:

• 250 g mascarpone, at room temperature
• 500 g Greek yoghurt, at room temperature
• 1 tbsp vanilla extract
• 130 g icing sugar, sifted
• 12 g (4 tsp) powdered gelatine + 30 ml cold water
• 200 g double cream, chilled
• 100 g mango, cut into pieces
• 150 g strawberries, cut into pieces

Place the mascarpone in the bowl of a stand mixer and beat. Add the Greek yoghurt, vanilla extract and icing sugar; beat until thoroughly combined and all the lumps have disappeared. Set aside.

Pour the cold water over the powdered gelatine, stir and leave to swell for 10 minutes. Place over low heat and heat, stirring, until the gelatine has completely dissolved, or heat in the microwave. Do not bring to the boil (the gelatine will lose its gelling properties). Remove from the heat and leave to cool slightly, but do not allow it to set. Add 4 tbsp of the reserved yoghurt and mascarpone mixture to the gelatine and stir. Check between your fingertips – there should be no lumps. If there are any, heat gently in the microwave or over a bain-marie (do not boil) and mix thoroughly once again. Add the whole mixture to the remaining yoghurt and mascarpone mixture and stir. Add the chopped mango and strawberries and stir. Whip the chilled double cream until stiff. Add it to the yoghurt and mascarpone mixture and fold in gently.

Pour the yoghurt mixture with the fruit into the prepared tin with the biscuits/sponge biscuits and level the surface. Chill in the fridge until the cheesecake has completely set.

Ingredients for the mango glaze:

• 150 g mango pulp/purée*
• 3 g (1 tsp) powdered gelatine + 15 ml cold water

Pour the cold water over the powdered gelatine, stir and leave to swell for 10 minutes.

Heat the mango pulp in a small saucepan, almost to boiling point. Remove from the heat and add the bloomed gelatine, stirring thoroughly until it has dissolved. Leave to cool to room temperature.

Pour over the set cheesecake mixture, spread evenly and place back in the fridge until the glaze has set.

Additionally:

• 200 ml double cream, chilled
• 1 tsp icing sugar
• 150 g mango, cut into pieces
• 150 g strawberries, cut into pieces

Whip the double cream with the icing sugar. Spread over the finished cheesecake just before serving. Arrange the chopped fruit on top.

Store the mango and strawberry yoghurt cheesecake in the fridge.

Enjoy!