Mango Lassi Cheesecake

Base

• 90 g Unsalted butter
• 220 g Digestive biscuit crumbs
• 1 pinch Fine sea salt

Filling and topping

• 10 g Gelatin powder
• 1 medium Lime
• 500 g Cream cheese, room temperature
• 120 g Caster sugar
• 1 tsp Ground cardamom
• 1 tsp Vanilla extract
• 250 g Greek yogurt
• 650 g Mango, ripe

1. Lightly grease a 23 cm springform cake pan. Melt the butter in a small saucepan over low heat until just melted. Stir in the digestive biscuit crumbs and salt until evenly coated.
2. Tip the crumb mixture into the pan and press firmly into an even layer on the base. Chill while you make the filling so it firms up.
3. Put the gelatin powder in a small heatproof bowl. Squeeze in 2 tbsp lime juice and add 2 tbsp cold water, then leave for 5 minutes to bloom.
4. Warm the bloomed gelatin gently in a small saucepan over very low heat, stirring just until fully dissolved and clear. Take off the heat and leave to cool for 2 minutes so it is warm but not hot.
5. Peel the mangoes and cut the flesh from the stones. Blend the mango flesh to a smooth purée, then set aside 150 g for the topping.
6. In a mixing bowl, whisk the cream cheese with the caster sugar until smooth. Whisk in the ground cardamom, vanilla extract, and the finely grated zest of the lime.
7. Whisk in the Greek yogurt until the mixture is creamy and uniform. Add the mango purée (except the reserved topping portion) and whisk until fully combined.
8. With the whisk running, slowly pour in the warm dissolved gelatin and whisk for 30 seconds to distribute it evenly. Pour the filling over the chilled base and smooth the top.
9. Cover and chill for at least 4 hours, or until set with a gentle wobble in the centre. Once set, spread the reserved mango purée over the top and chill for 10 minutes to firm slightly.
10. Unclip the tin and slice with a warm, dry knife for neat portions. Serve chilled.

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