So…..my lovely friend Janet saw that Mamamia was on the lookout for a new foodblogger and suggested I enter….and I thought, what better way to kick start a new venture than with a bit of nudge from one of my favourite websites! All entries must include Rachel’s yoghurt as a recipe ingredient and lucky for me, it’s a goodie. Rachel’s yoghurts are bio-live which means they contain active cultures and are great for your digestive system. They have natural colours and flavours and no preservatives (tick, tick & tick again).
After a bit of a play around (and let’s be realistic…a fair amount of taste testing), I’ve come up with an almost guilt free deconstructed Mango & Macadamia cheesecake. She’s got a homemade crunchy crumb layer with toasted macadamia nuts on the bottom of the glass. The filling is a no-bake, no added sugar cheesecake centre. I use Rachel’s Mango & Madagascan Vanilla Yoghurt and Philadelphia cream cheese that has 30% less fat. The thing to look for if you want to try the lower fat option of anything dairy is the ingredients list….if the ingredients of the lower fat version are almost identical to the ingredients of the full fat version (i.e. there are no added thickeners or extra bits of business) then you can use the low fat version to lower the kilojoule count without adding any extra chemicals to the party. The top layer is a gorgeous mango purée with a further sprinkling of the crumb to serve. Depending on the size of your glass the recipe will make 4-6 desserts or if you use a shot glass as an amuse bouche sized tasty morsel you could feed a crowd! The best thing is, you can pre-make this gorgeous treat and pop it in the fridge until it’s time to serve….cocktails all round I say!
- Prep Time : 60 minutes
- Yield : 4-6
Preheat oven to 180°C and line 2 baking trays with baking paper.
Toss the flour sugar and salt together in a bowl until mixed and then cut in the butter (I hold the chilled butter over the bowl a chop into tiny pieces).
Rub the butter into the flour mixture until it resembles bread crumbs, spread onto the baking tray and then bake in the oven for 15-18 minutes, giving it a stir a couple of times during the process (it should look nice and golden brown). Remove from the oven and allow to cool on the tray.
While the crumbs are cooling, place the chopped macadamia nuts on the other tray and pop into the oven for around 5 minutes or until toasty and brown.
When the crumbs are cool and crispy place in a small bowl and mix with the toasted nuts and there is your deconstructed cheesecake base.
Rachel's Mango & Madagascan Vanilla Yoghurt has all the lovely fruit sitting at the bottom so first, give it a mix through in the container to evenly distribute the fruit & the flavour and then measure the 250 gm that you need.
Using a stick blender, a food processor or a spoon mix the cream cheese and the yoghurt together and then refrigerate for half an hour (or just pop in the freezer for 10-15 minutes if you're pressed for time). Rinse the blender or food processor and then process the fresh mango until becomes a smooth purée.
To assemble, choose a glass to serve your desserts in, I like to use a martini glass but you can use any type you like - First, layer the base into the bottom of the glass (leave a couple of tablespoons for decoration), I like to use a little bit less than 1/3 for the base then the next 2/3 for the cheesecake filling and a then a thin layer of the mango purée on top
Depending on the size of your glass the yield will be 4-6 desserts (or you could pop into shot glasses for a dessert amuse bouche if you're entertaining a crowd)
Pop the cheesecakes into the fridge until about 10 minutes before you're ready to serve and sprinkle with the left over base crumbs to garnish.