Tuesday, July 10, 2012
Chilled Mango cheesecake
Chilled Mango Cheesecake
120g plain flour
60g self raising flour
55g soft brown sugar
1tbsp lemon rind
80g butter (diced)
1 whole egg
1Tbsp + 2 tsp gelatine
250g cream cheese
150g fine granulated sugar
3 Tbsp freshly squeezed lime juice
1/2 cup(125ml) natural plain yoghurt
1tsp grated lime peel
1 cup(200g) manggo flesh,pureed
1 cup manggo flesh-cut into small cubes
1.To make crust:Preheat oven at 180C,lightlt brush 8" loose-base cake tin with corn oil.
Place all dry ingredients in a mixing bowl.Add in butter and beat at low speed until mixture resembles bread crumbs.Add in egg and beat until mixture binds.Press mixture into tin and prick holes with fork.Bake for 20-25 mins.Once cooked put aside and let it cool.
2.For the Filling:
Measure water into a bowl and sprinkle in gelatine(without stirring with spoon).Set aside to allow gelatine to swell(5 - 10 mins)before placing in a larger bowl of hot water(this will cause gelatine to liquify).Once gelatine melts, remove it from hot water and set aside
3.Meanwhile,beat creamcheese,sugar and lime juice together until smoothand creamy.Stir in yoghurt,lime peel,mango puree and gelatine liquid.Funally fold on in the diced mango and pour mixture to the crust.
4.Refrigerate until set(about 3 hrs).Serve cheesecake cold, although it's better left out at room temperature for about 5 minutes to give it a chance to "soften" slightly(otherwise texture can be slightly ruberry).Any leftover cheesecake should be stored,covered, in the refrigerator.