Sunday spoil: Mango swirl cheesecake squares

Makes 16 squares 

You’ll need: For the crust – 2 cups very finely crushed biscuits of choice (Gingernuts and Nuttikrust work very well); ¼ cup butter, melted

For the mango curd – 1 tin Goldcrest Mango Slices; 1 Tbsp sugar; 1 Tbsp Goldcrest Pure Honey; 2 Tbsp lemon/ lime juice; 1 Tbsp cornstarch; 1 whole egg + 1 egg yolk

For the cheesecake filling – 500g Lancewood Cream Cheese, room temperature; 1 tin (385g) condensed milk; 2 Tbsp Goldcrest Pure Honey; 2 large eggs; ⅓ cup lemon juice/ lime juice; 1 Tbsp vanilla extract

How to:

1. Preheat the oven to 180˚C.
2. Grease and line a 20cm square baking tin with baking paper. Use two strips forming a cross in the pan so that you can easily lift the bars out.
3. Combine cookie crumbs and melted butter. Mix well. Press into a baking tin and tamp down well.
4. Bake for 12 minutes until golden brown and cool.
5. Drain Goldcrest Mango Slices and place them in a food processor. Blend until smooth. Strain with a fine mesh sieve.
6. Combine the mango puree, sugar, Goldcrest honey, lemon juice, cornstarch, whole egg and yolk in a saucepan. Cook over medium heat, whisking constantly. Bring the mixture to a simmer for 1 minute and then remove from the heat and place into a bowl covered with cling film. Set aside.
7. Using a stand mixer for ease- beat cream cheese until light and fluffy.
8. Gradually beat in condensed milk until smooth, scraping down the sides a few times.
9. Add Goldcrest honey, eggs, lemon juice and vanilla- mix well. Pour the cream cheese mixture over the cooled crust.
10. Pipe mango mixture in stripes over the cream cheese filling if you have a ziplock or piping bag.
11. If not – dollop it over with a spoon. Gently swirl the mango curd into the cheesecake mixture with the back of a knife. Bake for 25- 30 minutes or until the centre is set.
12. Cool to room temperature and then refrigerate for at least 2 hours or overnight.
13. Gently lift the cheesecake out of the tin using the baking paper.

Slice and serve.

* Recipe & image by goldcrest.co.za