Thursday, January 18, 2018

Mango Ripple and White Chocolate Cheescake

The taste of summer for me is all of the wonderful summer fruit that you can get at this time of year.  King among the summer fruits is the mango.  Its sweet, juicy goodness and endlessly appealing.  As well as eating a mango straight up as God intended, you can use the flesh in both sweet and savoury dishes. 

The November 2017 edition of Coles magazine had a recipe on p54 for Mango Ripple and White Chocolate Cheesecake.  It looked and sounded amazing, so how could I refuse?

I wasn't disappointed by the results.  The cheesecake was a little labour intensive with pureeing and straining of the mango flesh to create the mango ripple, and several stages in a food processor, but I was very happy with the end product.

If you like your cheesecake sweet, then this could be for you.  To make it, you will need:

300g plain sweet biscuits
100g melted butter

2 ripe mangoes, peeled and stoned
500g softened cream cheese
120g sour cream
110g sugar
2 eggs
200g white chocolate, melted

Preheat your oven to 150 degrees Celsius.  Grease and line a 20cm round springform tin.

Blitz the biscuits in a food processor into fine crumbs.  Add the melted butter and process until well combined.  Press the crumbs into the base and up the sides of the springform tin.  Chill in the fridge for 30 minutes.

Put the mango flesh into a food processor and process until smooth then strain the puree through a fine sieve.  Set aside.  

Put the cream cheese, sour cream and sugar into a food processor and blitz until smooth.  Add the eggs and blitz until well combined.  Add the chocolate and blitz until smooth.  Add half the mango puree and process until smooth.

Pour half f the cream cheese mixture over the chilled biscuit base and smooth the top.  Drizzle half of the remaining mango puree over the top and marble the mixture using a knife blade.  Repeat with the remaining cream cheese and mango puree.  

Put the springform pan on an oven tray and bake for an hour or until set.  Turn off the oven and allow the cheesecake to cool in the oven for an hour with the door ajar.

Put the cheesecake in the fridge for three hours to chill.

Serve and enjoy!  


Lorraine @ Not Quite Nigella said...

We are all about mangoes here too. They've been so good this year!

2paw said...

It is worth all the work if the cheesecake is great. I don’t like the mango. We don’t get them here very much and I suspect they are not the best or freshest. I have noticed so many mango recipes this year.