Goldcrest Mango Swirl Cheesecake Squares

By January 25, 2021All Recipes, Dessert

Prep time: 20 minutes

Cook time: 50 minutes

Makes 1 20 x 20cm tin (16 squares) 

Ingredients: 

Crust:

  • 2 cups / ±300g very finely crushed biscuits of choice (Gingernuts & Nuttikrust work very well) 
  • ¼ cup butter, melted

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

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

 

Method:

  1. Preheat 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.
  4. Press into baking tin and tamp down well. 
  5. Bake for 12 minutes until golden brown and cool. 
  6. Drain Goldcrest Mango Slices and place in a food processor. Blend until smooth. 
  7. Strain with a fine mesh sieve. 
  8. 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. 
  9. Using a stand mixer for ease- beat cream cheese until light and fluffy.
  10. Gradually beat in condensed milk until smooth, scraping down the sides a few times. 
  11. Add Goldcrest honey, eggs, lemon juice and vanilla- mix well.
  12. Pour the cream cheese mixture over the cooled crust. 
  13. Pipe mango mixture in stripes over the cream cheese filling if you have a ziplock or piping bag.
  14. If not- dollop it over with a spoon. 
  15. Gently swirl the mango curd into the cheesecake mixture with the back of a knife. 
  16. Bake for 25- 30 minutes or until the center is set. 
  17. Cool to room temperature and then refrigerate for at least 2 hours or overnight.
  18. Gently lift the cheesecake out of the tin using the baking paper.
  19. Slice and serve.