Mango, lime and ginger baked, cheesecake
You will need a round tin 20 – 24cm diameter, with loose bottom.
- 1 pack 250g ginger biscuit
- 100g butter + butter for greasing tin
- 500g mascarpone
- 250g caster sugar
- 284ml creme fraiche
- 3 large eggs + 1 egg yolk
- 3 level tablespoons plain flour
- 50ml lime juice (approx 2 limes)
- 350g mango (approx 2 mangoes) + 1 mango (all ripe)
- Grease the tin with butter.
- Preheat the oven to Gas 6 / 180C fan / 200C
- Gently melt the butter in a saucepan.
- Crush the ginger biscuits (in a food processor or in a paper bag with a rolling pin).
- Combine the butter and biscuits together and gently press into base of tin. If you can, leave this for 2 hours (even overnight) in the fridge before making filling and baking, this is preferable.
- Peel the mangoes and weigh 350g, puree. Finely dice one whole mango
- Whisk the eggs, add the sugar and flour – whisk. Add the mascapone, creme fraiche, 300 g of the 350g of mango puree and lime juice. Thoroughly mix.
- Stir in the remaining mango puree (to give a ripple affect) and the diced mango.
- Pour into tin and place in centre of oven. (You may want to place this on a baking sheet as the base may leek a bit).
- After 15 minutes turn the oven down to gas 3 / 140C fan / 160C and bake for a further 50 minutes or until the cheesecake wobbles very slightly when gently shaken.
- Remove from oven and cool.
Best eaten chilled.
This will keep in the fridge for 4 – 5 days
You could use apricot and orange instead of mango and lime.