If you're looking for a healthier cheesecake then this mango cheesecake with quark is perfect! A chocolate chip biscuit base topped with a light lower fat, lower sugar fruity topping, it's a delicious sweet treat!
Put the cookies in a plastic bag and crush them with a rolling pin. Alternatively use a food processor.
Melt the butter gently in a saucepan. When it has melted stir in the crushed cookies.
Grease a 20cm tin and line the bottom with baking paper.
Put the crushed cookie mixture into the bottom of the tin and press down with the back of a spoon.
Take a large piece of tin foil and place the cake tin in the middle. Wrap the foil up the sides so that the tin can sit in a water bath without water leaking into the cheesecake. I use two pieces of foil to be extra sure it doesn't leak.
Put the quark, yogurt, sugar, vanilla and eggs in a bowl. Beat together until smooth. Stir in the mango pieces
Pour the cheesecake filling into the cake tin.
Place the cheesecake into a deep baking tray. Put about 2cm of water in the tray. I use hot water from the tap.
Bake in the middle or lower half of the oven for 50 minutes. If it looks risen and set around the outside but still wobbly in the middle it is ready. Turn the oven off and open the door just a crack and leave it to cool for at least an hour.
Put it in the fridge and leave for at least 4 hours.
Nutritional information is approximate and a guideline only.