Mango Cheesecake

Mango Cheesecake

6 inch cake

Base

100g digestive cookies

50g melted unsalted butter

Mango cream cheese:

• 200g pureed mango
• 200g cream cheese, at room temperature
• 120ml pouring cream
• 2 tablespoons milk
• 10g sheets of leaf gelatine (around 3-4 sheets)
• 50g greek or plain yogurt
• juice of half a lemon

Mango jelly

• 150g pureed mango (I used a stick blender to puree)
• 2 mangoes (1 to place in the gelatine layer and 1 to decorate with on top of cake)
• 50ml water
• 10g sugar
• 1 tablespoon lemon juice
• 5g sheets of leaf gelatine (~2 sheets)

1. Process the biscuits until they are like crumbs, then add the butter and pulse again. Line the bottom of a 6 inch/15cm tin with a removable base (or a springform tin), pressing the biscuits in with your hands or the back of your spoon. Put the tin in the fridge to set.

2. Submerge the 10g gelatine leaves in a dish of cold water and leave to soak and soften for 5 minutes.

3. Beat the cream cheese in a bowl until smooth and add in the sugar, cream and milk and mix until combined and smooth.

4. Transfer the cream cheese mixture into a small pot and place on the stove over low gas and whisk until the mixture is completely smooth. Take the gelatine leaves out of the water, give them a good squeeze to get rid of excess water, and stir one by one into the cream cheese mixture (they will dissolve instantly). Leave to cool for a few minutes.

5. Add the yogurt, lemon juice and pureed mango into the cream cheese mixture. Leave to cool completely.

6. Pour into the cake pan and smooth down slightly.

7. Leave to cool in the fridge for around 3-4 hours until set.

8. Submerge the 5g gelatine leaves in a dish of cold water and leave to soak and soften for 5 minutes.

9. Put the 150g mango puree, water and sugar and lemon juice into a pot and heat up over low gas.

10. Take the gelatine leaves out of the water and squeeze dry, and stir into the pot.

11. Cut two cheeks from the mango and remove the skin on both cheeks. Cut the mango into around 0.2cm slices.

12. Remove the set cheesecake from the fridge and distribute the mango slices evenly on top. Slightly overlap mango slices in a concentric circle at the centre of cake.

13. Pour the cooled down mango puree with gelatine into the cake pan over the mango slices. They should cover the mango pieces. Leave to set in the fridge for another 3-4 hours.

14. To serve, run a knife between the cheesecake and the tin to loosen it, remove it from the tin (with the removable base).

15. Cut the remaining mango into square pieces (it's not easy so try your best!) and pile on top of the cake to decorate! Take the cake off its base and put it on a serving plate.

SOURCE : http://greencilantro.blogspot.co.id

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