Mango & Labne Cheesecake Tart

Another recipe I was collecting in my cooking book, now on my Blog cooking book :) 

Source for recipe and photo: Taste Magazine January February 2015
serves: 10 - Prep 30 minutes (+ draining, cooling & 6 hours setting time) - Cooking - 20 minutes

 907g Chobani Plain Low Fat 2% Greek Yoghurt
 180g (2 cups) rolled oats
 100g macadamias
 20g (1/3 cup) moist coconut flakes
 60g (1/4 cup) coconut oil
 90ml maple syrup
 250g chopped fresh mango
 1 lime, rind finely grated, juiced
 2 tablespoons boiling water
 3 teaspoons gelatine
 220g ctn extra-light cream cheese
 Lime rind, extra, to serve (optional)

  1. Place a fine sieve over a bowl. Line with 
a double layer of muslin. Place yoghurt 
in muslin. Bring edges together to enclose. Place in fridge overnight to drain.
  2. Preheat oven to 180°C/160°C fan forced. Lightly grease a 3.5cm-deep, 24cm 
(base measurement) fluted tart tin with 
a removable base with coconut oil.
  3. Process oats, nuts and flakes in a food processor until coarsely chopped. Add oil 
and 2 tbs syrup. Process until a sticky mixture forms. Press over base and side of prepared tin. Bake for 20 minutes or until golden. Cool.
  4. Process mango, rind, 1 tbs juice and 2 tsp syrup until smooth. Place water in a heatproof bowl. Sprinkle with gelatine. Whisk. Slowly add gelatine mixture to mango mixture, processing until smooth. Reserve 1⁄4 cup mango mixture. Add cream cheese and remaining syrup to mango mixture. Process until smooth. Add yoghurt. Process to combine.
  5. Pour yoghurt mixture into prepared tin. Dollop reserved mango mixture over tart. Swirl with a knife. Place in fridge for 6 hours or until set. Sprinkle with extra lime rind, if using.

Vic Lic

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