Mango Cheesecake

Hey mango, be proud! You're my official first dense cheesecake in baked water bath.

I know I'm slow in this Mango frenzy, but better late than never. Added an impromptu self invented mango gelee layer to cover up the not-so-pretty cheesecake surface.

Think the cheesecake looks pretty hohoho. Mom was really impressed by it. The mango fragrance could be stronger from the cheesecake probably because my mangoes ain't exactly of the best quality. But refreshing and fruity enough, dense, rich and creamy, totally thrilled eating it. I suggest chilling it over a day because the flavors infused better and the texture becomes creamier as well. Still reminiscing my cheesecake experience at Cheesecake Factory when I was in States. Hopefully I'll reach the standards one day :)

Am submitting this entry to Aspiring Bakers #6: Say Cheese! (April 2011).

Mango Cheesecake (adapted from Alex Goh's Fantastic Cheesecakes)

Ingredients:

Cake Base:
200g digestive biscuit crumbs
100g unsalted butter, melted

Cheesecake:
500g cream cheese, room temperature
120g sugar
30g cornflour
1 tbsp lemon juice
1 lemon zest, grated
150g mango
3 eggs
150g whipping cream

Method:

1. Press digestive biscuit base onto the bottom of a greased 20-cm springform tin. Refrigerate for 15 mins.
2. Cream cream cheese, sugar and cornflour until light and smooth.
3. Place lemon juice, zest and mango in the blender and blend until smooth. Add puree mixture into cream cheese mixture and mix until well blended.
4. Add eggs one at a time and cream until smooth.
5. Add whipping cream & cream until well combined. Pour the cheese filling over the prepare biscuit base.
6. Bake in water bath at 160°C for 60-70mins or until firm.
7. Remove the cake from the oven and set aside to cool. Refrigerate cake for 5h.
8. Decorate as desired.

Gelee Layer:
200g mango
1 tsp gelatin powder
20ml water

Method:

1. Puree mango until smooth.
2. Sprinkle gelatin over water and let it sit for 5 mins. Warm the mixture over simmering water until gelatin powder melts thoroughly.
3. Stir warm gelatin mixture into pureed mango and pour over cheesecake. Chill for >2h.