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Julia Horsfall
By Julia Horsfall

Mango and lime cheesecake

2 steps
Prep:30minCook:15min
Updated at: Sat, 04 Oct 2025 12:02:01 GMT

Nutrition balance score

Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
17
Moderate

Nutrition per serving

Calories380.5 kcal (19%)
Total Fat27.5 g (39%)
Carbs29 g (11%)
Sugars18 g (20%)
Protein5 g (10%)
Sodium221.7 mg (11%)
Fiber1.8 g (7%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Preheat the oven to 170°C, gas mark 3. Grease a 20cm loose- bottomed cake tin and line the base with baking parchment. Crush the biscuits to crumbs by either placing in a reusable food bag and bashing with a rolling pin or whizzing in a food processor. Add to the melted butter with a pinch of salt, mix well, then press into the base of the cake tin to make a compact, even layer. Bake for 15 minutes, then set aside to cool.
OvenOvenPreheat
Cake PanCake Pan
Parchment paperParchment paper
Rolling pinRolling pin
Food ProcessorFood ProcessorMix
OvenOvenHeat
Unsalted butterUnsalted butter70g
digestive biscuitsdigestive biscuits180g
Step 2
Meanwhile, in a large bowl, use a wooden spoon to stir together the soft cheese, icing sugar, half of the lime zest and all of the lime juice until combined. Add a pinch of salt, then stir in the Greek yogurt. In a separate bowl, whisk the double cream to soft peaks, then fold into the soft cheese mixture. Spoon over the biscuit base and chill for at least 4 hours (ideally overnight). Just before serving, cut the mango into smaller chunks and scatter over the cheesecake with the remaining lime zest.
BowlBowl
Wooden SpoonWooden Spoon
BowlBowl
FridgeFridgeCool
icing sugaricing sugar100g
unwaxed limesunwaxed limes2
mangomango280g
full fat soft cheesefull fat soft cheese280g
Yoghurt greekYoghurt greek200g
double creamdouble cream150ml

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