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grams freeze-dried mango, pulverised in a food processor
teaspoons pure vanilla bean paste or extract
the oven to 165/325.
the base and sides of a 20cm (8 inch) springform tin with silicon baking
a foil collar for the base to seal the springform pan. Make sure the collar comes up the sides
of the pan.
will need a larger pan to place the springform pan into and some boiling
water. We are baking the cheesecake
in a bain marie.
large bowl, whisk together the ricotta, yoghurt, protein powder, maple
syrup, pulverised mango, vanilla, and egg yolk. Beat until the mixture is smooth and
creamy. Taste to see if it is sweet
enough for you.
separate bowl, whisk the egg whites until stiff peaks (but not dry). Gently fold into the ricotta mixture
until no streaks remain. Be gentle
so you don’t deflate the air from the mixture.
the cheesecake mixture into the Pan
the pan inside the larger pan and pour in the boiling water until it comes
up about half-way up the sides of the springform pan. It’s important that the foil collar
provides a good moisture seal.
place in the oven and bake for about 60 minutes until the top is golden
and the cheesecake is set. It may
crack a little but that is fine.
Switch off the oven and leave the cheesecake in the oven, with the
door slightly ajar, for a further 20 – 30 minutes. Remove the springform pan from the outer
pan and place on a wire rack to cool completely at room temperature.
can then gently remove the cheesecake from the pan and place in the
the cheesecake with fruit, chocolate, anything you like that fits with
your dietary requirements.