| Mango cheesecake |
Added: 31st Aug, 2005 | Viewed 444 times |  |  |
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| This a delightful dessert for the summer months when there is an abundance of mangoes everywhere. It is light and has plenty of texture. |
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| Ingredients |
| For The Filling |
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250g cream cheese
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3 tbsp sour cream
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2 tbsp plain flour
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3 tbsp castor sugar
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1 tsp buttermilk/vanilla essence
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pulp of 2-3 ripe mangoes
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1 egg | | For The Base |
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4 tbsp plain biscuits, crushed
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1 tbsp dessicated coconut
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2 tsp butter
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3 tsp granulated sugar
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a pinch of ground nutmeg & cinnamon |
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| To Prepare The Base | | Mix all the ingredients for the base in a bowl, rubbing the pieces together till they loosely resemble breadcrumbs. Press the mixture at the bottom of a springform pan. Preheat oven to 200 deg C. Bake the mixture in the pan for approximately 15 minutes till it browns slightly. It should be a bit firm to touch. |
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| To Prepare the Filling | | Put all the ingredients for the filling in a large bowl and whisk it with a blender until smooth. Pour the mixture in the pan over the crisp base and bake at 200 deg C for approximately 40 minutes. The cheesecake should have separated from the sides and turned golden on top. Cool outside the oven for 20 minutes then chill in the refrigerator for at least 4 hours before serving. |
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| Serving suggestions |
| Serve decorated with mango slices and whipped cream. |
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| Gel's Notes |
| Leftover coconut fudge does wonders for this recipe. Use fresh dessicated coconut in the absence of coconut fudge. |
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