Now, there's nothing that beats a slice of creamy cheesecake, unless its cheesecake filled with juicy summer mango. Sometimes I'm lucky enough to score some delicious fresh bowen mangoes from the in-laws' backyard in Townsville. I love eating these for breakfast but if there's too many to eat before they go bad they make the nicest cheesecake. I then use the tastiest orange/mango juice I can find to make the topping, I figure if its good to drink it'll be good to eat. This is my mango cheesecake recipe:
250g plain sweet biscuits (I use Nice or Arrowroot)
150g butter, melted
750ml of orange/mango juice
1 tblspn gelatine for topping
1 tblspn gelatine for cheesecake
1 cup cream
500g cream cheese, room temperature
1 cup caster sugar
1/4 cup lemon juice
1 mango, sliced thinly
Process or crush the biscuits until they are reduced to fine crumbs. Add butter and process again until mixed through.
Press 2/3 of the biscuit mixture around the sides of the springform tin and then press the remaining mixture into the base. Cover and refrigerate for 30 minutes or so.
Meanwhile, split the juice between two small bowls. Add 1 tablespoon of gelatine to each, stirring until the gelatine is dissolved. Microwave each bowl for approx 30 seconds, so that the gelatine is thoroughly dissolved. Set aside.
Whip the cream until soft peaks form. Set aside.
Beat the cream cheese and sugar until smooth. Add lemon juice and one of the bowls of orange/mango juice. Fold in the whipped cream. Pour the half the cheesecake mix into the tin, add most of the sliced mango, then pour the remaining cheesecake mix while ensuring there's enough room on top for the jelly.
Arrange the remaining slices around the top of the cheesecake. Pour the second bowl of juice over the top of the cheesecake.
Refrigerate overnight. This cheesecake freezes nicely so that there's a ready dessert for when I don't feel like cooking.
I would have liked to put a picture up but I got too keen and cut a slice before it was set. This is my warning the impatient cook, the jelly topping will slide off and form a sad little mango juice puddle on the plate: it's probably better to wait more than half-an-hour for the cheesecake to set!
