Mango-Ginger Cheesecake
Prep time:25 minutes
Bake time: 55-70 min plus 1 hour after stove has been turned off.
Serves: (9 by 9) will serve 8-12 servings
Ingredients:
1 (9 by 9inch) spring form pan
Crust
2c. crushed graham wafers
1 zest of a lime
1 stick of butter
1/4c. granulated sugar
Directions:
Coat the springform pan with a non-stick spray.
Cut a piece of parchment paper to fit the bottom of the cake pan.
Combine the ingredients and firmly press them into the prepared springform pan.
Bake in a 350-degree oven for 15 minutes.
Allow to cool
Mango-Ginger Cheese Cake filling
3/4c. White Stilton Mango&Ginger cheese
2 packages of regular cream cheese
3 eggs
1c. granulated sugar
1/2c. sour cream
2 tbsp. grated fresh ginger
1/2tsp. salt
2c. large diced mango plus squeezing the last remenence of the mango seed
2 tbsp. flour
1/2 juice of a fresh lime
Directions:
Add the softened mango cheese to the two softened cream cheeses in a stand mixer, then beat until smooth.
add eggs and beat them in 1 at a time to make sure they are well incorperated.
add sugar, sour cream and keep beating until smooth.
add salt, ginger and lime juice. beat well.
add chopped mangos and the juice of the center of the fruit. I just use my hands and squeeze the pulp and juice from the center of the fruit out into the cheesecake mixture. Mix on slow.
After the crust in the cheesecake pan has cooled, pour the filling into the pan. I typically tap the pan on the counter to ensure that any air bubbles rise to the surface.
Wrap the base with tin foil then put the cheesecake in to a large pan and add hot boiling water to the pan
(Bain-Marie) 1 inch.
Using a water bath ensures that the cheesecake bakes evenly and avoids sinking in the center.
After baking at 350 degrees F for 1 hour, it's normal for the cake to be slightly jiggly. Once done, turn off the oven and leave the cake inside with the door slightly open for another hour. During this time, the cheesecake will continue to cook and should turn out perfectly.
Put the cake in a cool place until completely cooled.
Prior to removing the cake tin, use a knife to cut along the edges of the cheesecake. Transfer the cheesecake to a plate in preparation for adding the mango topping.
Mango Puree
2 small mangos or 1 large cut into chunks
1/4c. sugar
1 gelatin package plus 1/2c. hot water
Directions:
In a bowl add the hot water and a package of plain gelatin , stir and the allow the gelatin to dissolve.
In a blender add the mango and the sugar together and blend.
Add part of the gelatin mixture and blend just enough to mix the ingredients together.
Pour the mango puree onto the cheesecake and spread evenly leaving about half an inch of puree on the top of the cake.
Top with fresh whipped cream and then let your creativity run wild with your own design. The best part is being imaginative and crafting your own unique creation!
Enhance the dessert with edible flowers, mint leaves, berries, or any other ingredients of your choice to add a vibrant touch! This will serve as a stunning tropical summer treat for a family barbecue! It will surely impress everyone!
This cake came out surprisingly light and delish!
You can also make these cheese cakes in mini size, and they make for a delightful summer dessert!
I decorated my large cheesecake with edable flowers and brightly colored berries; it really makes the shot! and the dessert look pretty!
I get my edable flowers from local farmers in the area or you can get them at you're local Whole Foods.
https://www.greensnthingsurbanfarm.com/ this farm always has such fresh produce and great edable flowers.
My non-edible flowers are from a pretty little shop in Safety Harbor www.houseofpetalsflowerco.com
(just for the shot)
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