Mango cheese­cake

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 12 PREP AND COOK TIME 40 MIN­UTES (+ RE­FRIG­ER­A­TION TIME) 3 (1.5kg) ripe man­goes 2 ta­ble­spoons caster sugar juice of 1 lime 250g packet but­ter­nut snap bis­cuits 100g but­ter, melted 1 ta­ble­spoon caster sugar, ex­tra 2 tea­spoons pow­dered gela­tine ⅔ cup (160ml) luke­warm wa­ter 500g cream cheese, at room tem­per­a­ture 395g can con­densed milk 1 cup (250ml) cream, whipped 2 (1kg) man­goes, ex­tra, to serve 1 Grease and line a 26cm spring­form cake pan. 2 Re­move the flesh from the man­goes. Chop one of the man­goes into 2cm pieces; set aside. Place the flesh of the other two man­goes in a blender or food pro­ces­sor with the sugar and lime juice; blitz to a purée. 3 In the bowl of a food pro­ces­sor, process bis­cuits un­til fine crumbs form. Add the but­ter and ex­tra sugar; mix well. Press firmly into the base of pre­pared pan; re­frig­er­ate while pre­par­ing fill­ing. 4 Sprin­kle the gela­tine over the wa­ter in a small jug and stir un­til dis­solved. 5 In the bowl of an elec­tric mixer, beat cream cheese un­til com­pletely smooth. With the mixer run­ning, pour in the con­densed milk. Re­move the bowl from the mixer and stir through the gela­tine mix­ture and the chopped mango, then gen­tly fold through the whipped cream. Pour into the bis­cuit base. Chill for 6 hours or overnight. 6 Cut the cheeks off the ex­tra man­goes, then slice thinly. Serve the cheese­cake with the purée and topped with mango. Not suit­able to freeze or mi­crowave.

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