Impressive Mango Cheesecake for a crowd

I made this at Christmas when mangoes are at their peak.  Delicious, and not too heavy for summer.    Thank you Woolworths for the idea.  The cheesecake portion of this makes a light, simple summer dessert, so this is quite a versatile recipe.  Serves 12.

You can top this cheesecake with the mango jelly as per the recipe, or with a little cream and fresh mango.  In the original recipe the cake is topped with passionfruit and fresh mango.

As an alternative you can 1/2 the jelly and just put into the middle of the cheesecake then make a sauce from 1 mango, juice of an orange, slurp of Grand Marnier and about 1/4 cup of sugar (to taste) and serve with the cheesecake.

The recipe has enough jelly for topping with, but you can easily half it.  the whole recipe can also be doubled with no fuss.  I made it in a plastic container lined with foil and then baking paper, it came out quite easily.



I use the gelatine leaves pictured below, but you can use gelatine powder.  ONE LEAF IS EQUAL TO 1 TEASPOON OF POWDER.  When using gelatine leaves you soften them in cold water, then squeeze out the water, add to2 tbls of water and heat slightly in the microwave.  Each microwave is different, so start with just 10 seconds.  All you want to do is dissolve the gelatine.











I used a mixture of biscuits that had coconut and ginger in them, but the base can be made with whatever commercial biscuits you like.   Just make sure they are not too hard or you will be forever using the food processor like I was.  I made the base the night before making the cake to save a bit of time, once the cake is made you need to refrigerate it overnight.

Ingredients

• 250g pkt (butternut snap) biscuits
• 100g unsalted butter, melted
• 3 gelatine leaves
• 500g cream cheese block, at room temperature
• 1/3 cup caster sugar
• 300ml pure cream 

Mango jelly

• 4 gelatine leaves
• 2 mangos, peeled, flesh removed
• 1/2 cup caster sugar
• 2 tsp lemon or lime juice 

Method

Line the base and sides of a 20cm square cake tin (or plastic container) with foil then baking paper. (if doubling the recipe use a 30cm square tin).

Process biscuits until they look like sand, add the butter to them and then press into the baking tin.  Refrigerate.  (You can do this the day before making the cake).

To make the mango jelly, soften gelatine in cold water, then whisk gelatine with 2 tbs cold water in a small microwave-safe bowl and microwave for 10 seconds or until gelatine is dissolved completely.
Process mango, sugar and lemon juice in a food processor until smooth.  (or use a stick blender if easier)
Transfer to a bowl.
Stir the gelatine stir into mango mixture and refrigerate while you make the cheesecake.  You want the jelly to just begin to thicken.

To make the cheesecake, use an electric whisker to mix the  cream cheese and sugar until smooth and light.
With motor running, gradually add cream.
Soften gelatine in cold water, then whisk gelatine with 2 tbs cold water in a small microwave-safe bowl and microwave for 10 seconds or until gelatine is dissolved completely.
Add the gelatine to the mixture and mix until thick  (just a couple of minutes).

To assemble transfer half of the cream cheese mixture to cake tin over the  biscuit base, spreading evenly to cover. Put in the fridge for about 3 minutes.

Carefully spoon 1.2 the mango jelly over cream cheese layer, spreading evenly. Pt into the fridge again for about 3 minutes.

Mixe the remaining cream cheese mixture to make sure it is easy to use, then cover the jelly with the  remaining cream cheese mixture and place in the fridge for about 3 mintues.

Cover the cream cheese with the remaining mango jelly and refrigerate overnight to set.

To serve cut into 12 peices.