INGREDIENTS:

• 70g butter, plus extra for greasing
  • 175g gluten-free biscuits, such as digestives, crushed
  • 40g ground almonds

FILLING INGREDIENTS:

• 1 large mango, stoned, peeled and diced
• Juice of 1 lemon
• 200g plain goat’s yogurt
• 1tbsp gluten-free cornflour
• 3 tbsp maple syrup
• 450g goat’s cream cheese

TOPPING INGREDIENTS:

• 3 tbsp maple syrup
  • 1 small mango, stoned, peeled and sliced

METHOD:

1. Preheat the oven to 180˚C.  Lightly grease a 23cm round, loose bottomed cake tin.  To make the biscuit base, melt the butter in a medium sized saucepan, then stir in the crushed biscuits and almonds.  Press the mixture into the base of the prepared cake tin to make an even layer.  Bake in the preheated oven for 10 minutes.
2. Meanwhile, to make the filing, put the mango lemon juice yogurt, conflour, maple syrup and cream cheese into a food processor or blender and process until smooth and creamy.  Pour the mixture over the biscuit base and smooth with a spoon.  Bake for 25 – 30 minutes or until golden brown and set.  Leave to cool in the tin, then transfer to a wire rack and chill in the refrigerator for 30 minutes to firm up.
3. To make the topping, heat the maple syrup in a frying pan.  Brush the top of the cheesecake with the maple syrup.  Add the mango to the remaining maple syrup in the pan and cook for 1 minute, stirring.  Leave to cool slightly.  Then arrange the mango slices on top of the cheesecake. 

Note: you can also use fresh strawberries which you have pulped.