Best prepared in one of Kleenmaid’s Combi Ovens. Click here for more info
170g digestive biscuits
30g desiccated coconut
100g butter, melted
500g cream cheese
200g caster sugar
2 tbsp lemon juice
2 drops vanilla essence or 1 tsp vanilla bean paste
400ml sour cream
3 heaped tbsp Bitton Gourmet Mango and Ginger Jam
1 large mango for decoration
Grease and line a 20cm round spring form pan.
In a food processer, process the biscuits, coconut and butter and process until fine crumbs. Add the butter and process until well combined. Pour the biscuit mix into the pan and spread out evenly to cover the bottom. Use the base of a glass tumbler to press down firmly. Refrigerate for 30 minutes.
Meanwhile, in the food processer, place the cream cheese and caster sugar and process until smooth. Add the eggs, one at a time followed by the lemon juice and vanilla essence and process until smooth.
Pour the cream cheese mixture on top of the biscuit base and place in the Kleenmaid Combi Steam Oven SO4510 at 175 degrees on the steam and bake function for 25 – 35 minutes or until just firm.
Allow to stand for 10 mins.
Meanwhile, in a mixing bowl, place the sour cream and Bitton Gourmet Mango and Ginger Jam and stir until well combined. Pour the mixture over the top of the baked cheesecake and place back in the Kleenmaid Combi Steam Oven for a further 10 minutes.
Remove from the oven, allow to cool, then refrigerate overnight. (If in a hurry can be placed in the freezer for 2 hours)
To decorate, place thinly sliced semi circles of fresh mango in a pattern on top of the cake.