I am a huge fan of mangoes. I used to have a tree right outside my house when I lived in the tropics many years ago, and I had never tried mangoes up until then so assumed I didn’t like them. They used to fall from the tree and stay where they fell on the ground. Years later I discovered I really love them. Now I miss that tree.
I also never used to like cheesecake and now suddenly I love it. I adapted this cheesecake from the recipe I found here. I changed a few things but basically stuck with the same ingredients. One ingredient I am not fond of is gelatine, it has the strangest smell! Next time I will find a substitute however I used it in this cheesecake.
Now I have to say I am not one to blow my own trumpet, well ok sometimes maybe when I master a new dish, but my husband called me a ‘legend’ after he sampled a slice of this cheesecake. ‘Legend’.
1 packet Granita biscuits, blend to crumbs
100g unsalted butter, melted
200ml whipping cream
250g cream cheese
60g caster sugar
3 medium sized mangoes, pureed (about 300ml)
1 tbs gelatine
3 tbs hot water
I mango, sliced
50g mango jelly crystals
2 tsp gelatine
¼ cup hot water
¼ cup cool water
Grease round springform cake tin. ** tip: turn removable base of tin upside down so the cheesecake base won’t stick into the groove that forms at the join. I didn’t do this and had a lot of fun trying to ease the cake out of the base of the tin. Mix biscuit crumbs and butter well and press firmly into base of tin. Place into the fridge while making the filling.
Whip cream to medium stiffness (mousse-like texture) and chill. In an another bowl mix cream cheese and sugar together until smooth and creamy.
Dissolve gelatine in hot water and stir until cool. Once cool, mix into mango puree. Add mango puree to cream cheese and sugar mixture and stir until mixed in well. Fold in the whipped cream until well combined. Pour combined mixture into base and chill in the fridge for at least 1 hour, until set.
To make the topping combine the jelly crystals and gelatine, add hot water and stir until crystals have melted and mixture is smooth. Add cool water and stir.
Place the mango slices in decorative pattern on top of set cheesecake, slowly pour jelly topping on to the top of the cheesecake and chill overnight (or at least 4-5 hours to fully set).
I dare you to stop at one slice!