Sunday, January 6, 2013

Chilled Mango Cheesecake

170g Nice biscuits 
60g unsalted butter, melted

250g light cream cheese (softened at room temperature) 
60g caster sugar (sifted) 
1 tablespoon lemon juice 
1 teaspoon mango essence (optional) 
350g mango purée (strained)
1 tablespoon gelatin powder 
3 tablespoons boiling water 
200ml thickened cream + 2 tablespoons icing sugar 
1 mango, diced- 2cm cubes (optional)

200g mango purée (strained) 
2 teaspoons gelatine powder
2 tablespoons boiling water

100ml thickened cream
1 tablespoon icing sugar
Mango strips

  1. Line base of 20cm/8" spring form cake pan with baking paper.
  2. To make the base, crush biscuits in a food processor. Add the melted butter and process to combine. 
  3. Using the back of a metal spoon press biscuit mixture down firmly onto base of cake pan. Chill in the fridge for use later- approx. 30 minutes.
  4. Whip thickened cream with 2 tablespoons icing sugar till about 70% stiff or mousse state. Cover and keep chilled.
  5. Dissolve gelatine powder in 3 tablespoons boiling water. Keep warm but not hot for use later.
  6. Cream cheese, sugar, lemon juice and mango essence together till smooth and creamy.
  7. Add the warm gelatine solution to mango purée and mix well.
  8. Add mango mixture into cheese mixture and combine till well mixed. Fold in the whipped cream. Stir in the cubed mango pieces (optional).
  9. Pour cheese mixture onto cake base. Cover and chill for at least two hours.
  10. Dissolve gelatin powder with boiling water and stir this into mango purée. Pour gently onto chilled cheesecake. Refrigerate for at least 3-4 hours before serving (best overnight to allow it to set better).
Notes & Tips 

You will need approx. 3 very ripe large Kensington mangoes for this recipe 

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