I modified this recipe from a website I found. I really like it, and its a great desert to have in summer, when the mangoes are in season.
Ingredients
Crust:
One packet of Arrowroot biscuits (or any sweet plain biscuit)
1/2 cup of Castor sugar
3/4 stick of unsalted butter
Filling
3 large, very ripe mangoes (the riper the better!)
500g cream cheese
1 1/4 cups castor sugar
2 tsp of vanilla extract
3 eggs
Method
Crust:
Preheat oven to 160°C. Lightly butter a 22 cm-diameter springform pan. Stir cracker crumbs and sugar in medium bowl to blend. Add melted butter and stir until evenly moistened. Press crumb mixture firmly onto bottom (not sides) of prepared pan. Bake until crust is set, about 12 minutes. Cool completely. Maintain oven temperature.
Filling:
Puree mangoes in processor until smooth. Set aside three cups mango puree (reserve any remaining puree for another use or use to spread over top of cheesecake). Beat cream cheese, sugar, and vanilla in large bowl until smooth. Add eggs one at a time, beating well after each addition. Add the reserved three cups mango puree and beat until well blended. Pour filling over crust in pan. Bake cake until set and puffed and golden around edges (center may move very slightly when pan is gently shaken), about 1 hour 25 minutes. Cool cake 1 hour. Refrigerate uncovered overnight. Run small knife between cake and sides of pan to loosen. Remove pan sides. Transfer cake to platter. Cut into wedges and serve with sliced mangoes.
Notes:
I used about three very ripe mangoes for the actual puree, which I found to be sweeter and full of more flavour than actual tinned mango. Funnily enough, tinned mango is cut much more better and is great for decorating your cheesecake!
I also used 80% reduced fat cream cheese, and even though its mixed with ricotta, it still turned out great.
Labels: cheesecake, dessert, mango |
posted by Fee at 
