- Dessert
- Serves 6
- 45 mins
Ingredients
For the base:
65g digestive biscuit, crumbled
2 tbsp butter, melted
For the filling:
170g light cream cheese, softened to room temperature
190g Greek yogurt
2 large eggs, plus 1 large egg yolk
50g coconut sugar
80ml mango nectar
Instructions
Preheat oven 150°C/300°F/gas 2. Line the bottom and the sides of a 9” x 9” baking pan
with baking paper. Leave a little extra hanging over the sides so you can easily lift the cake
out once it’s cooked.
In a medium-sized bowl, mix together the biscuit crumbs and butter. Press the mixture into
prepared pan with your hands or the back of a spoon. Bake for 7-8 minutes.
Next, using an electric mixer, add the cream cheese and whisk on high until smooth.
Reduce the speed to medium, add the yoghurt and again, beat until smooth. Add the
eggs next and once combined, add the sugar and mango nectar. Continue to beat until
completely smooth.
Transfer filling to the crust and bake for 27-30 minutes or until the filling has set.
Place in the fridge for 5 hours to allow it to fully set.
Slice into 10 portions.