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For the Base:
Butter – 50 gms
Sugar – 50 gms
Digestive Biscuits – 100 gms, crushed
Cheese – 225 gms
Eggs – 2, separated
Sugar – 100 gms
Cream – 125 ml
Vanilla Essence – 1 Teaspoon
Cointreau/Rum – 1 Tablespoon
Gelatine Powder – 15 gms
Mango Juice – 75 ml
Chopped Mango – ½ cup (optional)
Cinnamon Powder – 1 Pinch
Ripe Mangoes (depending on size) – 2-4, peeled and diced
Sweetened Whipped Cream – 50-70 gms
Melt the butter and sugar in a saucepan over a gentle heat and stir in the biscuit crumbs. Remove from heat and press over the base of a 7” loose bottomed cake tin. Chill in the refrigerator.
Soften the cheese in a large mixing bowl. Beat in the egg yolks, 50 gms sugar, vanilla essence, Cointreau, cinnamon and cream. Put the gelatine and the mango juice into a small heat proof bowl over a saucepan of hot water and stir until the gelatin has dissolved. Beat this dissolved gelatine into the cheese mixture and put it in the refrigerator until it is at the point of setting.
Whisk the egg whites until stiff then whisk in the remaining sugar. Fold this lightly but firmly into the cheese mixture.
Spoon this mixture into the cake tin and shake the tin gently to level the surface. Leave it to chill for about 4 hours or until set.
Slide a fine knife around the set mango cheesecake and then release the cheese cake carefully on to the serving platter. Decorate with the sliced mangoes and cream or with some mango gelatin.
photo source: https://www.lifemadedelicious.ca/