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Preheat oven 300 degrees F
Place the flour, sugar and butter in the bowl in a mixer at high speed until a rough dough forms.
Using the back of a spoon press the mixture into the base of a lightly greased 20cm round springform tin lined with non stick baking paper.
Bake for 25min or until golden. Set aside.
Beat cream cheese, sugar, Mango Fruit Preserve ricotta cheese, eggs and vanilla in large bowl until smooth.
Place the cornflour and water in a separate bowl and mix until smooth.
Add the cornflour mixture to the cream cheese mixture.
Pour filling over over the cooked base
Bake cake until puffed and light golden around edges, about 40 minutes
Turn the oven off and allow to cool for 40 minutes in the oven with the door closed
Refrigerate uncover overnight
Top with Mango Fruit Preserve to serve.
Serves 8- 10