Ingredients
- 1 cup (250 g) Greek yogurt
- 1 cup mango puree (from ripe mango)
- 2 eggs
- 1–2 tablespoons lemon juice
- Zest of 1 lemon
- 2–3 tablespoons honey
Equipment Needed
- Mixing bowl
- Whisk
- Small baking pan
- Spoon or spatula
- Oven
- Cooling rack
- Refrigerator
Step-by-Step Instructions
The first thing I always do is preheat my oven to 170°C (340°F) and lightly grease my baking pan. I learned early on that preparing the pan properly makes removing the cheesecake much easier after chilling. Trust me, using parchment paper or a lightly greased pan saves a lot of frustration later. (See the next page below to continue steps…)
