Mango cheesecake

mangoCheesecakeNamed_1.jpgThis is a rich, silky-smooth baked cheesecake with a tangy addition of mango compote. I have to say I never make no-bake cheesecake and you’ll only find I have baked recipes. It’s not that I don’t like the fridge version: I’m happy to eat them if someone else makes one, but I do think they’re just that little bit inferior to their richer, baked siblings and, frankly, I just like baking cheesecakes.

Notes

I used a square cake tin for this, without a loose bottom, just because I decided I wanted a square cheesecake. This was super tricky. In order to ensure I got the cake out I had to make a false loose bottom from card, cover it in foil and add layers of baking paper to ensure they were thick enough and, finally, tie it all back with string so it didn’t touch or damage the cheesecake while baking. Unless you’re as bonkers as me I’d suggest you use a round springform tin with a loose bottom. It’ll make life so much easier!

Equipment
  • 23cm springform cake tin
  • Kitchen foil and baking paper
  • Large bowl and a medium (heatproof) bowl
  • Food processor for crushing the biscuits (or you can just hammer them into submissions using a tea towel and a rolling pin!)
  • Spatulas
  • Saucepan
Ingredients – base
  • Digestive biscuits – 300g
  • Unsalted butter, softened – 100g
Ingredients – cheesecake
  • Cream cheese (such as Philadelphia) – 200g
  • Ricotta – 250g
  • Double cream – 200ml
  • Eggs, large – three
  • Mango juice – 150 ml
  • Plus some butter to grease the tin
  • Edible flower to decorate, if required (I used dianthus petals – please refer to the plant species and check whether the plant you choose is edible)
Ingredients – mango compote
  • Large ripe mango – 1
  • Mango juice – 100 ml
  • Caster sugar – about 2 teaspoons (to taste)
Method
  1. Slice the mango off its centre and score the flesh deeply. Bend the skin backwards so the scored flesh fans out and then slice the flesh of the skin. Discard skin and the centre husk
  2. Chop the mango into small pieces and place in the sauce pan with the mango juice
  3. Bring to the boil and simmer until the flesh is soft – this will take around 15 minutes
  4. Add sugar to suit your taste and simmer for a minute or two more
  5. Leave to one side to cool
  6. Take the base off the springform tin and cut or rip off two pieces of kitchen foil slightly bigger than the base
  7. Lay these two sheets of foil one on top of the other and cover the base, smoothing it out and over the edges, making it tight. Don’t bunch it up at the edge/rim
  8. This little trick is to make the springform tin a little more water-tight and to replace the need for a baking sheet
  9. Grease the side of the tin and layer it with baking paper, this just helps to slide the cheesecake out more easily when it has cooled
  10. Clip the foil-covered base into the tin – it will be a bit harder than normal (you may need to push down any bunched-up areas) but it will ensure it fits more snugly
  11. Whizz up the digestives in your blender (or put them in a tea towel, making sure it is folded or twisted and bash with a rolling pin)
  12. Put the butter in the heatproof bowl and melt in a microwave or in a small sauce pan
  13. When the butter is melted, tip in the digestive crumbs and mix together
  14. Tip into the springform tin and press down with the back of a spoon as evenly as possible
  15. Leave to one side
Method – cheesecake mix
  1. Turn your oven on to 160C fan / 170C conventional
  2. In a large bowl tip in all the ingredients
  3. Mix it all together; just make sure there are no large lumps of cream cheese or ricotta and that the eggs are mixed in thoroughly
  4. Spoon half of the (now cooled a little) mango compote over the biscuit crumb base
  5. Tip all the cheesecake mix slowly into the tin while trying not to dislodge the mango compote
  6. Bake in the oven for 50 minutes
  7. After 50 minutes, turn off the oven but leave the cheesecake in. Open the oven door a little – if it won’t stay open, jam the handle of a wooden spoon half way down the door to keep it ajar
  8. Leave the cheesecake in for another 10 – 15 minutes
  9. Remove the cheesecake – it should have a voluptuous wobble when you jiggle the tin (this will set further as it cools)
  10. Leave to cool in the tin for a good couple of hours
  11. Make sure the tin is cool to the touch before you try to open the spring and remove the tin – if in doubt take a very sharp plain bladed knife and run just the very tip of the blade round the edge of the cheesecake (don’t put the whole knife down the side – you only want to break the join between the surface and the tin)
  12. Leave to cool further – at least another hour and definitely until the middle stops wobbling. It will be at it’s best the next day
  13. Just before serving, spoon over the remaining mango compote and then slice
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