Mango Yogurt Cheesecake

Despite its simple look, this one is high on taste

This cake was meant as a party cake but gluttony overcame us and lo and behold ! A quarter of the cheese cake was 'tested' before the guests came.

I was glad that I knocked out the air bubbles from the batter just before baking, averting the anomaly of a fluffy cheesecake. The portion of sugar has been reduced by half, allowing the yogurt to take center stage.

My ,ahem, humble verdict : " 太夸张了！好吃到不行！"

Inspired by Kevin Chai's "Cheesecake Mania"

Base :

160g crushed digestives

60g melted butter

1 t cocoa powder

Filling :

430g cream cheese, softened

50g caster sugar

3 eggs, room temperature

120g low fat mango yogurt

1 T orange juice

1 T corn flour

Method :

Prepare a non-stick spring form pan, 7 inches.

For the base, process digestives, butter,cocoa in a food processor, if needed.

Compact mixture on pan and chill until ready for baking. If hard pressed for time, freeze cake base for 15 minutes.

At this point, preheat oven to 170 C.

Whisk and break cream cheese, sugar until smooth. Add corn flour, juice, yogurt to cream cheese and mix until smooth. Do not overbeat and aerate the mixture.

Pour batter onto chilled base.  Tap the pan on the worktop a couple of time to expel trapped air bubbles before baking.

Bake at 170C for 30-40 minutes. I baked mine for  32 minutes.

Cool well before chilling . Serve cold with ice cream or mango sauce.