Three Layer Cake

Mango Cheesecake

 

    

 

This recipe comes from delicious. magazine (Australia), December/January 2004-2005.  I am not a cheesecake person, really.  But I really like this cheesecake.  This is another recipe that you should write in indelible ink and keep in your kitchen.  Use the ripest mangoes you can find, and to avoid the stringiness, you might try pushing the mango through a sieve.  Even without one, I'm sure no one will complain.  Nigella really is amazing.  This recipe also apparently appeared in a NYT compilation...

 

Mango Cheesecake (Serves 6-8 people with no appetite, 4 normal eaters, or 2 greedy guts)

 

Begin this recipe the day before

 

 

Filling 

 

 

Blitz the biscuits in a food processor until they are almost fine crumbs, then cut the butter into pieces and add with the brown sugar.  Process again until mixture starts to clump together like damp sand.  Press the biscuit mixture into the bottom of a 24cm springform cake pan to form an even base.  Refrigerate while you make the filling.

 

Preheat the oven to 170C degrees.

 

Peel and cut the flesh from the mangoes and puree in a food processor until smooth (3LC note:  this is where you might try straining).  Add the cream cheese and blend.  Add the caster sugar and, with the motor running, break the eggs one at a time down the tube of the food processor.  Lastly, add the lime juice and blitz again until the mixture is smooth.

 

Sit the springform pan on a large piece of extra-wide, double-layered foil and bring the foil up around the edges of the pan to make a waterproof nest.  Place the foil-enclosed pan in a roasting pan.

 

Spread the cheesecake filling over the biscuit base and smooth, then pour boiling water into the roasting pan to come about halfway up the sides of the cake pan.

 

Bake for 1 hour 45 minutes, or until the filling has set with only a small amount of wobble left in the centre (it will continue to cook as it cools down).  Remove the cake pan from the water bath, remove the foil and cool on a wire rack.  When cool enough, cover the cheesecake loosely and refrigerate overnight, before removing it from the pan to slice.  Garnish with extra sliced mango to serve.