Mango Berry Cheesecake
It's always cheesecake season, but for some of us, tackling a cheesecake recipe may seem like a challenge with a big risk of flopping. Thankfully there's more than one way to bake a cheesecake and this fresh, fruity recipe promises to deliver on all your expectations. Read on for the easiest cheesecake recipe with an autumn fruit twist!
Ingredients:
Crust
- 1 3/4 cups crumbed Tennis Biscuits
- 1/3 cup melted butter
- 1/4 cup brown sugar
- 1/2 teaspoon salt
Cheesecake
- 225g Cream Cheese room temperature
- 1 cup sugar
- 1/2 cup sour cream, room temperature
- 2 teaspoons vanilla essence
- 3 large eggs
Mango Jelly
- 2 ripe mangoes
- 1/4 cup of sugar
- 1 Tbsp or gelatin powder or 1 gelatine sheet
- 1/2 cup of water
- 1/2 Tbsp fresh lemon juice
Method
Crust
1. Preheat oven to 180°C
2. In a large bowl mix the tennis biscuit crumbs, butter, brown sugar, and salt together evenly. Press the mixture into the bottom and up the sides of 9-inch baking dish.
3. Bake the crust for 8-10 minutes, or until lightly golden. Set aside while you prepare the cheesecake.
Cheesecake
1. In a large bowl, combine the cream cheese and sugar until a smooth mixture forms.
2. Gently fold in the sour cream and vanilla until well mixed. Add the eggs, one at a time, mixing properly before adding the next. Ensure you don't over mix. Pour the filling over crust and spread evenly.
3. Cover the baking dish in a tight seal of foil and place in a larger baking dish. Fill the larger dish with boiling water and place into the oven.
4. Bake for 60-70 minutes or until the center is almost set.
5. Carefully run a knife around the rim of pan to loosen cake. Allow the cheesecake to cool at room temperature for at least an hour, then cover and transfer into the refrigerator for 6 hours or overnight.
Mango Jelly
1. Place gelatin in a bowl or shallow dish, cover and let them soak for 10 mins. Set aside.
2. Peel and chop the mangoes and then blend them into a smooth puree.
3. In a medium saucepan on medium heat, add the sugar and water and stir until the sugar is completely dissolved.
4. Now add in the gelatin, mango puree and lemon juice. Mix well.
5. Allow to cool to room temperature and then gently pour over the set cheesecake.
6. Allow to set again in the fridge for 4-6 hours or until completely set.
7. Decorate with berries of your choice and serve.
Whether your cheesecake is for a special celebration or a simple Sunday delight, the unexpected fruity mango gelatine and fresh berries will definitely add that little extra something.
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15 Mar 2019
Author Lillian Rencken