Photography and styling: Tilly Pamment
Images and text from Handfuls of Sunshine by Tilly Pamment, photography by Tilly Pamment. You can buy the book here.
Mango and lime… it’s the essence of summer in edible form. Add in creamy, indulgent cheesecake and it’s a recipe for happiness. These mango and lime cheesecake bars are the perfect treat on a warm day. Eaten chilled, they’re as refreshing as ice cream, but with a decadent chewy base that leaves you reaching for just one more slice…
One of the petite sweet treats that frequent my family’s table, these mango and lime cheesecake bars are the ideal little bakes that are made and gifted – to friends and family in need of some solace, or just a sugar-crusted ‘hello’!
They are the things that bring a little extra sunshine, comfort, connection and joy to our days, weeks and years. And they’re one of the recipes that I love to cook and eat (sometimes in lieu of dinner) and my hope is that you will love them, too.
What other flavours can you use?
Fruits of all kinds will work nicely with cheesecake bars. Blueberries or raspberries are delicious options, and you could combine blueberries with lemon for a zesty hit of citrus. Strawberries also make a terrific topping – a dollop of cream wouldn’t hurt, either. For those with a true sweet tooth, add a decadent layer of caramel or chocolate ganache on top.
How long will the cheesecake bars keep?
You can store any leftover pieces in the fridge for up to 3 days. Be sure to use an airtight container to keep the cheesecake firm and flavourful.
Ingredients
Method
Line the base and sides of a 20 x 30cm slice or lamington tin with baking paper, leaving enough paper overhanging to help lift the cooked slice out of the tin. Take the cream cheese and sour cream (for the topping) out of the fridge to come to room temperature while you make the base.
Make the base by combining the flour, coconut, sugar and salt in a mixing bowl. Make a well in the centre and pour in the melted butter. Mix with a wooden spoon until combined. Tip the rubbly mixture into the base of your prepared tin and press out firmly into an even layer. Place the tin in the fridge (or freezer if you have space), until well chilled and firm.
While the base is chilling, preheat the oven to 170°C (fan-forced). When firm, bake in the preheated oven for 15-20 minutes or until golden and smelling deliciously toasty. Allow to cool slightly while you make the cheesecake topping.
Lower the oven temperature to 140°C. Place the cream cheese and lime zest in the bowl of a stand mixer with a paddle attachment and mix on low speed until smooth. Add the sour cream, sugar, vanilla and eggs and mix again, scraping down the side of the bowl a few times until the mixture is smooth. Lastly, sift in the flour and mix briefly to combine. Set aside.
Peel and roughly chop the mango and place it, along with the lime juice, in a small blender or food processor and blitz until smooth. Fold half of this through the cream cheese mixture before pouring the cream cheese mixture on top of the cooked base. Smooth the surface and dot the top with spoonfuls of the remaining mango and lime puree.
Run a knife gently through the surface of the slice to create a decorative effect – I do this in lines through the mango puree to create little heart patterns, because I’m a hopeless romantic, but you do whatever works for you!
Bake in the preheated oven for 30-35 minutes. The surface of the slice should be set, but there should still be a slight wobble in the middle when you jiggle the tin. Allow the slice to cool completely in the tin before placing it in the fridge to chill for a couple of hours (or overnight). To serve, slice into bars with a hot, sharp knife.
STORE & SHARE: This slice is best eaten cold, within 2-3 days of baking. Keep any leftovers in an airtight container in the fridge, sneaking a piece when you think no-one is looking! (Or run a plate over to your neighbours and enjoy being their favourite… at least momentarily.)
