I was really missing the tropical weather of Australia and India and craved mangoes mid New York winter. I decided I had to have a mango cheesecake there and then. I ended up using a tin of indian kesar mango pulp as its the only semi decent mango pulp I could get this time of year. If you make this try and use quality fresh ripe mangoes ( the best are from Oz or India), you would achieve much brighter flavors than my tinned mango could give. Will have to try this again in summer when I can get my hands on some decent mangoes bursting full of flavor!
- 250g packet plain sweet biscuits
- 60g unsalted butter, melted
- 2 x 250g packets cream cheese, softened
- 3/4 cup caster sugar
- 1 teaspoon finely-grated lime rind
- 300ml thickened cream
- 1-2 ripe sliced mangoes
- 3 passionfruit
- 1 tablespoon gelatin disolved in 1/4 cup boiling water
Preparation:30min › Cook:8hours › Extra time:3hours30min › Ready in:12hours
- Grease a 6cm-deep, 20cm round springform pan. Line base and side with baking paper. Place biscuits in food processor. Process until finely chopped.
- Add butter. Process until combined. Press biscuit mixture evenly over base of prepared pan. Place pan in fridge.
- Using an electric mixer, beat cream cheese until smooth. Add sugar and lime rind. Beat for 2 minutes. Add cream. Beat for 5 minutes or until mixture is thick. Spoon into prepared pan.
- Place mango in a food processor. Process until smooth. Fold mango through cream cheese mixture. Add the dissolved cooled gelatin to this mixture and mix well. Pour over the crust getting rid of air bubbles and smooth over the top. Cover with plastic wrap. Place in the fridge overnight or until firm.
- Remove cheesecake to a plate. Top with mango slices and pomegranate for decoration if you like. Serve.