Baked Mango Cheesecake
I was lacking in gelatine to make my usual fridge-set Mango Cheesecake so I decided to do a baked one instead. However, I was also lacking a baked cheesecake recipe. Thus I looked up a few on the internet, found them to vary vastly in ingredients and method, threw caution to the wind and just made something up instead. The results were very tasty
Warning! All measurements are fairly approx. in this recipe, I kinda just threw it together.
* 1 packet of Gingernut Biscuits
* a handful or so of walnuts (Californian Gold)
* about 125g of softened butter (roughly)
* 4 eggs
* 250g cream cheese
* 300ml of thickened cream
* 1/3 cup of buttermilk
* 3/4 cup of castor sugar
* 1.5 Tablespoons of cornflour (corn starch for those that call it that)
* 1 capful of spiced rum (Coruba or Capt. Morgan)
* 1 mango, sliced
* 1 mango, sliced
* 1 Tablespoon of Bacardi Gold
* 1 Tablespoon of castor sugar
In a food processor put the biscuits and nuts and blend until crumbs. Add the butter, blend again until combined.
Take a spring form pan, grease well with butter. Place a sheet of baking paper over the base and clamp the ring over it.
Tip in the biscuit base and press firmly around the sides and bottom. Chill in the freezer until ready.
Pre-heat oven at 180C.
Place all the main filling ingredients in the cleaned food processor and blend until smooth. Now add the chopped mango and give it a stir.
Pour the filling into the now cool base. Bake for 60 mins or until set in the middle. Note, cheesecake will still be “wobbly” when done. A sure sign is when the crust on the top just cracks and is a golden brown colour.
Remove from the oven and allow to cool overnight.
Place all the ingredients in a small bowl or ramkin, stir gently, cover and allow to marinate overnight.
When you’re ready to serve, remove the cheesecake from the spring form pan, gently spread the topping over the filling, pipe on some cream rosettes and serve to the delight of all invited.
Did you like this recipe? You might also like:
- Light Caramel Macadamia Pie
- Lemon Meringue Pie
- Meringue (or what to do with leftover egg whites)
- Fig and Apple Tarte