I hate to digress from the healthy-eating plan, but as Mangoes are nearing the end of the season, I thought it best to post my favourite mango cheesecake recipe.
Everyone in our family is a mango-lover, so I was lucky I was able to save the last mangoes off the tree for this dessert. Before I try a new recipe, I like to look in all my books and compare them for the one I think would be the tastiest recipe. I also look to see how much trouble they will be! Then, I take bits out of all the recipes and make my own. This made a memorable dessert that was popular with all the family (except the fruit despisers...).
Base
Ingreds:
250g packet of gingernut biscuits (I tried mixing choc ripple biscuits with them the second time I made it, but these made the crust harder. A softer crust is more delicious so stick to the ginger nuts. They complement the mango flavour beautifully)
100g melted butter
Process the biscuits in a mixer or food processor and mix with butter, kneading it with your fingers. Press into a 20cm springform cake tin. Chill.
Filling
Ingreds:
750g Cream cheese, softened
1/2 cup caster sugar
2 eggs
200ml cream
3 tbsp lime juice (I used Lime juice cordial due to limes being out of season)
3-4 large mangoes, peeled and chopped
Preheat oven to 160 degrees centigrade.
In a large bowl beat cream cheese, and sugar until smooth. TIP: I have tried many ways to beat cream cheese successfully, most of them ending in frustration. The best way I have found so far is to use one of those hand held electric mixers. I never believed they were worth the money until I tried my friend's. They are the fastest way to mix or blend anything without the mess of a blender. If you don't have one, invest in one now!
Add eggs one at a time, then lime juice. Slowly add cream and blend until smooth. Add 2 mangoes and blend until mixed in well. Add another mango and mix it so that large chunks remain. Save the last mango for decoration. Pour onto base.
Bake for 1 and a half hours, until just set. The cake should rise a little and change colour, but do not brown. Cool for 30 mins, then refridgerate overnight. Top with mango slices to serve.
TIP: The first time I made this I followed a recipe that said cook for 40 mins but this was not long enough. I was in a hurry and served the cake while it was still a little warm, and it collapsed all over the plate! It really needs the time in the refrigerator to set properly. I have made this without the cream, but the texture is a little firmer and not as fluffy. Either way, the taste is divine! Enjoy!
