Monday, 2 March 2015

Mango & lychee cheesecake

Refreshing, light and so delicious! Mango cheesecake topped with mango jelly and fresh lychees, a must bake this summer :) Please remember to make it a day in advance, as it needs time to chill and set.


For the base:
  • 8 digestive biscuits
  • 50g melted butter
For the cheesecake:
  • 2 cups mango puree
  • 700g cream cheese
  • 1 1/4 cup caster sugar
  • 4 eggs
  • 2tbsp corn flour
For the jelly:
  • 1 cup mango juice
  • 2 gelatine leaves
To decorate:
  • fresh mango slices
  • lychees

To make the base crush the biscuits and mix with melted butter.  Tip into a lined 20cm round tin and chill in the fridge for about 30 minutes.

Mix the cream cheese with sugar and corn flour, add mango puree (to make the pure blend 2 or 3 large mangoes, then pass through a sieve, measure out 2 cups) and mix until combined.  Add eggs, one at a time.  Pour the mixture over the base, wrap the outside of the tin with foil, then place in a larger tin filled with hot water.  Bake at 180C for about 90 minutes, until the cake is set and only slightly wobbly in the middle.

Take out the oven and leave to cool, then place in the fridge to cool completely, for about 1 hour. 

To make the jelly place gelatine in cold water and soak for 2 minutes.  Warm up mango juice, add the gelatine and stir.  Pour over the cheesecake and leave in the fridge over night. 

Decorate with fresh mango and lychees. 


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