Mango and cardamom lassi cheesecake
- 50g unsalted butter, melted
- 175g digestive biscuits, crushed into crumbs
- 4 leaves gelatine
- 2 mangoes, peeled and thinly sliced
- 4 cardamom pods, crushed, seeds removed and pods discarded
- 2tbsp clear honey
- 200g light soft cheese
- 500g Asda Fat Free Greek Style Yogurt
Grease and line a 20cm loose-based cake tin. Stir the butter into the biscuit crumbs and press firmly into the tin with the back of a large spoon. Chill in the fridge for 20 mins.
Soak the gelatine leaves in cold water for 5 mins. Squeeze out any excess water and heat gently in a small pan over a low setting until dissolved. Turn off the heat.
Blitz half of the mango with a handheld blender until you have a smooth purée. Add to the gelatine in the pan along with the cardamom seeds and honey. Stir well then set aside and allow to cool to room temperature.
Stir the soft cheese and mix into the yogurt. Whisk in the cooled mango mixture until smoothly combined.
Pour the mixture onto the biscuit base and smooth gently to level. Carefully arrange the rest of the sliced mango on top, working from the outside in to create a flower shape. Chill for at least 2 hrs.
Remove from the fridge 10 mins before serving.