Nectarine and Mango Cheesecake Recipe

I love having lighter cakes in the summer and cheesecake can definitely be a light and easy treat to eat.

This particularly recipe that my 3 year old and I made is quite delicious with the addition of a Sunburst nectarine and mango puree folded into the cheesecake and a delicious crunchy shortbread base.

Ingredients:

150g Shortbread Biscuits

80g Soft Brown Sugar

50g Melted Butter

500g Cream Cheese (full fat)

100g Icing Sugar

150ml Double Cream

3 Sunburst Nectarines (delicious, bought from M&S)

1 Mango

The Recipe:

1.  Cut up 2 of the nectarines and quarter of the mango and blitz to a purée in a blender.

2.  Put the shortbread and brown sugar in a sandwich bag and seal.  Crush using a wooden rolling pin.

3. Mix the biscuit and brown sugar mix into the butter, mix thoroughly.

4.  Grease an 8 inch tin with butter and press the mix into the base and place in the refrigerator to set.

5. Whip the cream until it’s thicker, but not stiff like clotted cream.

6.  Mix together the cream cheese and icing sugar then fold in the cream.

7.  Add approximately 50ml of nectarine/mango purée and lightly fold together.

8.  Evenly spread the cheese mixture evenly on top of the biscuit base and place in fridge to set.

9.  Cut the final nectarine into slices and place on a baking tray with a little brown sugar sprinkled over them, put in th oven at 180 degrees celsius for 8 minutes.

10.  Allow the caramelised nectarines to cool, dice some of the mango and decorate.

Enjoy!

J x

Disclaimer:  I was compensated for creating this recipe, however all opinions are my own.