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Mango Baked Ricotta & Meringue Cheesecake

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300g smooth ricotta
4 eggs
2 egg yolks
2 egg whites
1 can (425g) mangoes, drained & blended to a smooth paste
2-3 drops vanilla essence
1 sheet shortcrust pastry
200g caster sugar


In a large bowl, blend together the mangoes with 100g of sugar until smooth.

Add 4 whole eggs and two egg yolks, and vanilla to the blended mangoes and then stir in the ricotta and whisk until smooth.

Whip the egg whites in a separate bowl until stiff. Continue whisking whilst sprinkling in the remaining sugar until mixture is smooth and shiny.

Spray canola oil into a spring form cake tin and line with baking paper.
Then line with shortcrust pastry. Pour the mixture straight into the base then using a piping bag, top with piped meringue peaks.

Bake in a preheated oven at 190C for approx. 35 minutes.

Mango Baked Ricotta & Meringue Cheesecake