Mango Cheese Cake

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Prep time: 00:15 HR
Cook time: 11:30 HR

MEDIUM

Serves: 6

Mango Cheesecake makes for an exotic variation in the flavour of your favourite cheesecake. With the Laila Kesar Mango Pulp making this summer fruit flavoured desserts all year round is now a possibility. Sorbets, to milkshakes to cookies and cakes of mango flavour, this tinned mango pulp will make them all happen.

Ingredients

For the base:

  • Biscuits (digestive, arrowroot or ginger) - 20 (125 gm)
  • Butter - 1/4 cup (60 gm)
  • Sugar, powdered - 1 Tbsp

For the filling:

  • Laila Kesar Mango pulp - 1 cup (240 gm)
  • Sugar - 1 cup (240 gm)
  • Pinch of salt
  • Egg yolks - 4
  • Gelatin - 3 tbsp (24 gm)
  • Cream, chilled - 2 cups (480 gm)
  • Mascarpone cheese or hung curd (made from about 1 kg) -2 cups (500 gm)
  • Mango slices or pulp for decoration

Method

Take a 10" spring form/loose based cake tin lined with butter paper.

Powder the biscuits by crushing them between two sheets of butter paper, with a rolling pin or a food processor.

Heat the butter to melt, add the biscuits and mix well. Shut off the heat and add the sugar.

Line the base of the cake tin evenly with the biscuit mixture, patting with a rounded spoon or small bowl. Pat to flatten and make it firm. Leave to cool.

Sprinkle the gelatine in the 1/2 cup water and let it soak.

Place into a double boiler or a smaller container which can be placed in a bigger container containing water – the Laila Kesar Mango pulp, sugar, salt, and the yolks and cook over low heat till well mixed and slightly thickened.

This is the `custard'.When the custard is warm, add the soaked gelatin mixture and continue stirring till it reaches a coating consistency. Remove from heat and leave to cool till the custard is partially set.

Whip cream till thick and when the custard is ready, fold in the mascarpone cheese or the curd and then the cream.

Transfer the mixture to the cake tin, levelling it smooth and leave to set in the refrigerator for 6-8 hours or overnight.

Loosen edges of the cake spring, by passing a blunt knife around it, between cake and sides of pan.Transfer cake to a serving dish.

Decorate the top with more mango pulp or mango pieces and serve chilled.