Mango, an amazingly tasty fruit! Cheesecake…mmmm! Mango cheesecake!!!!!!
Last year, we happened to have cheesecakes for birthdays instead of the baked cake. It started with mine; someone brought an apricot cheesecake to my husband’s workplace. He asked for the recipe and got it with a second cheesecake, the day before my birthday. It was so tasty. My daughter decided, she wanted a strawberry cheesecake for her birthday. I followed the recipe but the cheesecake simply didn’t set. She was disappointed.
I looked up recipes on the internet and realised that the amount of gelatine was not enough for the quantity of cheese filling I had made. I made another attempt to pacify her and it turned out better.
Later in the year during the mango season, I made the mango cheesecake for my husband’s birthday. I was sooo pleased with the outcome.
Chocolate teddy bikkies 120g
Butter 50g (add more for harder base~100g)
Crush the chocolate teddy bikkies in a food processor or with a rolling pin, and mix with the melted butter. Press the mixture onto the base of a 20cm springform pan, which has been lightly greased with butter. Let it set in the fridge, uncovered, while the cheese layer is being made.
The cheese layer:
Cream cheese 250g
Sugar 1/3 cup
Gelatine 1 tablespoon
Hot water 1/4cup
Vanilla extract 1 teaspoon
Dissolve the gelatine in the hot water. In a blender or food processor, mix the cream cheese, cream, vanilla extract and sugar till smooth. Add the dissolved gelatine to the cream cheese mixture and mix well. Pour onto the biscuit base. Place in the fridge uncovered, to set, for 4 hours. You could prick the cheese layer with a fork or knife to check if its set.
Gelatine 3/4 tablespoon
Hot water 2 tablespoons
Sugar 2 tablespoons
Puree the mangoes in a blender. Dissolve gelatine in the hot water and add to the puree and blend again. Pour the puree onto the set cheese layer. Refrigerate for an hour or so till set.
Run a knife around the cheesecake to help release it from the pan. Cut and serve.