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Ingredients

• Vegetable oil for greasing
• 125 g (4½ oz) reduced-fat digestive biscuits
• 60 g (2¼ oz) butter
• For the filling:
• 75 ml (2½ fl oz) semi-skimmed milk
• 10-12 strands saffron, pounded
• 500 g (1 lb 2 oz) low-fat Greek yoghurt
• 50-60 g (1¾-2¼ oz) caster sugar
• Finely grated zest of 1 lime
• 1 sachet powdered gelatine
• For the topping:
• 850 g (1 lb 14 oz) canned mango slices in syrup
• Sugar to taste
• ½ teaspoon freshly grated nutmeg, or 1 teaspoon ground cardamom
• 1 sachet powdered gelatine

Description

This Mango-topped Cheesecake Mixes The Luscious Tropical Fruit With Saffron And Spices On A Biscuit Base.

All Recipes UK