MANGO CHEESECAKE RECIPE

Its close to summer and mangoes are on season to the market. I love mango very much its my favourite. I saw this recipe from one of my favourite expert and revised the fruit that she was using. Actually, it can goes with Strawberry, Raspberries, and Mango passion fruit to use for your toppings.

 Here is the recipe:
Preheat oven to 350 degrees F ( 180 degrees C ) lightly spray your 8 inch springform pan with non stick vegetable spray and line with your baking paper.

Ingredients:
For the Crust - 
1 cup 100g Graham biscuits or Digestive biscuits.
1 tablespoon caster sugar
5 tablespoon melted butter
In the bowl stir in your graham or digestive biscuits to crumbs add sugar and your melted butter until all the crumbs are moistened. Press evenly over the bottom of your pan and bake it for about 8 mins. Remove from the oven and let it cool.

For Cheesecake Filling:
450 grams Regular Cream Cheese or Lite of your choice at room temp.
2/3 cup 135 grams caster/ granulated white sugar
1/8 teaspoon salt
2 Large free range eggs at room temp
1 teaspoon pure  vanilla extract
1/2 teaspoon freshly grated lemon zest ( use outer yellow skin of lemon )
1/2 cup 110 grams sour cream, at room temp
Cheesecake Filling  - In your electric mixer beat the cream cheese on low speed until creamy and smooth. Add sugar and salt and beat until combined. Scrape down the sides of the bowl as needed. Add the eggs, one at a time, beating until incorporated. Add the vanilla extract, lemon zest, and sour cream and beat until combined. Pour the filling over the crust. Bake for 50-55 mins or until firm yet the centre of the cheesecake is still little wet. Remove from oven and place on a wire rack to cool. Run a spatula around the side to loosen  the cheesecake. Let it cool completely and cover then leave it to your fridge for a couple of hours.

For Mango Filling:
8 OZ 225 grams frozen mangoes or fresh mangoes
3 tablespoon white sugar
1 teaspoon clear gelatin powder
1 tablespoon of cold water

Thawed your frozen mangoes then food process them with your white sugar until it smooth. Place the mango sauce in a saucepan and heat until warm. Dissolve your gelatin powder into your cold water and let it stand for 2-3 mins. Once it is set pour it into your warm sauce and keep stirring until combine then remove from heat. DO not boil it. Let it cool and slowly pour it over the top of your cheesecake. Cover and place in the fridge for several hours, best result overnight before serving. 
Serves about 10-12 

ENJOY!!!
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