Mango cheesecake

18/10/2015 22:12

"Bestefar" means grandfather in Norwegian ..... and its he's birthday tomorrow. We cheated a bit and celebrated today with a mango and lime cheesecake. Mango is one of my favorite fruit, but I did not use it so much in baking. It has quite a mild flavor, but works much better with a little lime. Happy birthday bestefar!

150 grams digestive
3 tablespoons melted butter
Here's how: Place an oven dish containing about 2 cm of water at the bottom of the oven. Preheat the oven to 175 degrees C. Run the biscuit into fine crumbs in a food processor, stir in the melted butter and mix well. Press the mixture in a round shape with detachable edge, about 20 cm in diameter. Bake for 10 minutes and let cool in the pan.
225 g of mango, frozen or fresh
juice of 1 lime
300 grams of natural cheese, such as Philadelphia
200 gram ricotta
2 cups powdered sugar
1 teaspoon vanilla sugar
5 sheets of gelatine
2 cups whipping cream
Here's how: Thaw and mix the mango smooth with hand blender. Mix with lime juice. Beat cream cheese, ricotta, icing sugar and vanilla sugar plain. Soak the gelatine leaves in cold water for about 5 minutes. Heat about 2 cups of the mangopurée. Melt the gelatine by stirring them into the hot mixture. Whisk the gelatin mixture with the rest of the mangopurée. Whip the cream until fluffy and fold it into the mango mixture. Mix well and pour into mold.
The icing:
1 gelatin sheet
225 g of mango, frozen or fresh
1 tbsp icing sugar
juice of 1/2 lime
Here's how: Place the gelatine in cold water for 5 minutes. Mix the mango smooth with icing sugar and lime juice. Heat half of the mangopurée and add the gelatine. Let it melt. Mix with remaining mango puree. Drizzle over mango filling in the mold. Stir with the handle of a spoon to beautiful pattern, or let it be like a lid (as I did). Set cheesecake in the refrigerator for about 3 hours until it solidifies.

Trollstugan....en bakblogg med många recept på allt möjligt sött och gott.

Christina Vognild, Kumla, Sweden