Mango Cheesecake

Mango Cheesecake

Ingredients for the Base

• Biscuits 2 cup
• Butter ¼ cup
• Sugar 1 tbsp

Ingredients for the Filling

• Mango pulp 1 cup
• Sugar 1 cup
• Salt a pinch
• Egg yolks 4
• Gelatin 3 tbsp
• Cream, chilled 2 cup
• Cream cheese 2 cup
• Mango slices for decoration

Method

• Crush the biscuits. Add melted butter and mix well. Add the sugar. Line the base of the cake tin evenly with the biscuit mixture, patting with a spoon. Leave to chill. Sprinkle the gelatin in ½ cup water and let it soak. Place into a double boiler the mango pulp, sugar, salt, and the yolks and cook over low heat till the custard is slightly thickened.When the custard is warm, add the soaked gelatin mixture and continue stirring till it reaches a coating consistency. Remove from heat and leave to cool till the custard is partially set.
• Whip cream till thick and when the custard is ready, fold in the cream or the hung curd and then the cream.Transfer the mixture to the cake tin, leveling it smooth and leave to set in the refrigerator for 6-8 hours or overnight.Loosen edges of the cake tin, by passing a blunt knife around it, between cake and sides of pan. Transfer cake to a serving dish. Decorate the mango slices over the top, and serve chilled.