I tried the mango cheesecake on Wednesday night! Yup late night baking! Started at 9 plus, and crumbling the digestives really took some time! I also didn't read the recipe properly, that it requires 1 and a half hours to bake, and a further 1 hour to cool before refrigerating. I cut short the cooling time to 15 minutes under the fan, and popped it into the fridge cos it was time for bed.
Here's the ingredients with some modifications. The original can be found at Diana's Desserts.
Crust:
1 1/2 cups digestive crumbs
1/2 cup granulated sugar
6 tablespoons (3/4 stick/3 oz/85g) salted butter, melted
Filling:
3 large very ripe mangoes peeled, pitted, coarsely chopped (makes 2 cups)
3 (250g) packages cream cheese, at room temperature
1 1/4 cups granulated sugar
3 teaspoons vanilla powder
4 eggs
Instructions:
For Crust:
Preheat oven to 325°F/160°C. Lightly butter a 9-inch-diameter springform pan with 2 3/4-inch-high sides.
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.
For Filling:
Puree mangoes in processor until smooth. Set aside 1 cup mango puree for the batter, and 1 cup for the swirl. Beat cream cheese, sugar, and vanilla in large bowl until smooth. Add eggs one at a time, beating well after each addition. Add the cup of mango puree and beat until well blended. Pour filling over crust in pan. Pour the other 1 cup of mango puree and swirl in with the filling to get the mango swirl effect.
Bake cake at 170°C until set and puffed and golden around edges (center may move very slightly when pan is gently shaken), about 1 hour 30 minutes. Cool cake for about half an hour. Refrigerate uncovered overnight. Run small knife between cake and sides of pan to loosen. Remove pan sides. Transfer cake to platter.
Makes 12 servings.
More pictures later when I've uploaded from my camera. This is from Other Half's phone.
Yummy! :) Other Half wasn't keen on the idea of a mango cheesecake, he prefers pure cheesecake with no flavours except for marble cheesecake. But he likes this cos the mango taste isn't strong. You may want to add a cup more mango puree in the filling for a more mango taste! :)
Here's the ingredients with some modifications. The original can be found at Diana's Desserts.
Crust:
1 1/2 cups digestive crumbs
1/2 cup granulated sugar
6 tablespoons (3/4 stick/3 oz/85g) salted butter, melted
Filling:
3 large very ripe mangoes peeled, pitted, coarsely chopped (makes 2 cups)
3 (250g) packages cream cheese, at room temperature
1 1/4 cups granulated sugar
3 teaspoons vanilla powder
4 eggs
Instructions:
For Crust:
Preheat oven to 325°F/160°C. Lightly butter a 9-inch-diameter springform pan with 2 3/4-inch-high sides.
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.
For Filling:
Puree mangoes in processor until smooth. Set aside 1 cup mango puree for the batter, and 1 cup for the swirl. Beat cream cheese, sugar, and vanilla in large bowl until smooth. Add eggs one at a time, beating well after each addition. Add the cup of mango puree and beat until well blended. Pour filling over crust in pan. Pour the other 1 cup of mango puree and swirl in with the filling to get the mango swirl effect.
Bake cake at 170°C until set and puffed and golden around edges (center may move very slightly when pan is gently shaken), about 1 hour 30 minutes. Cool cake for about half an hour. Refrigerate uncovered overnight. Run small knife between cake and sides of pan to loosen. Remove pan sides. Transfer cake to platter.
Makes 12 servings.
More pictures later when I've uploaded from my camera. This is from Other Half's phone.
Yummy! :) Other Half wasn't keen on the idea of a mango cheesecake, he prefers pure cheesecake with no flavours except for marble cheesecake. But he likes this cos the mango taste isn't strong. You may want to add a cup more mango puree in the filling for a more mango taste! :)
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