Ricotta cheesecake with mango

Share your Subscriber Article
You have 5 articles to share every month. Send this story to a friend!
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Loading, please wait...
play article
Subscribers can listen to this article
PHOTO: Gallo Images / Getty Images
PHOTO: Gallo Images / Getty Images

Preheat the oven to 160°C (180°C fan-forced). Grease a 16,5x26,5cm rectangular loose-base flan tin. 

1. Process the biscuits and ground ginger until it forms coarse crumbs. Add the butter and process until combined. Press the crumb mixture into the base of the prepared pan. Refrigerate. 

2. Ricotta filling In a food processor, process the lime juice, sugar and mango until smooth. Add the cream cheese, ricotta, eggs, egg yolk and lime zest and process until smooth. 

Read this for free
Get 14 days free to read all our investigative and in-depth journalism. Thereafter you will be billed R75 per month. You can cancel anytime and if you cancel within 14 days you won't be billed.
Try FREE for 14 days
Already a subscriber? Sign in
Show Comments ()