I tried the mango cheesecake on Wednesday night! Yup late night baking! Started at 9 plus, and crumbling the digestives really took some time! I also didn't read the recipe properly, that it requires 1 and a half hours to bake, and a further 1 hour to cool before refrigerating. I cut short the cooling time to 15 minutes under the fan, and popped it into the fridge cos it was time for bed. Here's the ingredients with some modifications. The original can be found at Diana's Desserts . Crust: 1 1/2 cups digestive crumbs 1/2 cup granulated sugar 6 tablespoons (3/4 stick/3 oz/85g) salted butter, melted Filling: 3 large very ripe mangoes peeled, pitted, coarsely chopped (makes 2 cups) 3 (250g) packages cream cheese, at room temperature 1 1/4 cups granulated sugar 3 teaspoons vanilla powder 4 eggs Instructions: For Crust: Preheat oven to 325°F/160°C. Lightly butter a 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir cracker crumbs and sugar in med
Because you CAN have your cake and eat it too.