Mango, lime and ginger cheesecake

August 8, 2016 By Sandy

Mango, lime and ginger baked, cheesecake

You will need a round tin 20 – 24cm diameter, with loose bottom.

Ingredients:

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.

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