First of all very best wishes to all of you for 2011,
enjoy every minute of it in good health, good company and good humour.
Here a recipe for baked mango cheesecake. I love the baked ones much better than the none baked ones. I made it the day before, so it could cool overnight and it was just the perfect dessert to top off 2010, not too heavy, even nice and fresh with raspberry sauce, mango sorbet and fresh mango on the side.
This recipe is the right amount for a 24 cm/9 inch baking tin.
- 75 gr butter melted
- 200 gr of digestive biscuits in crumbs
- 500 gr mascarpone
- 500 gr soft cream cheese
- 150 gr sugar
- a tin of mango slices
- 4 eggs
- 1 mango
- raspberry sauce
- mango sorbet
Mix the melted butter and the biscuit crumbs and press firmly into the baking tin. Leave this than to coll for minimum on hour in the fridge.
Drain the mango slices and mix these, you should have about 200ml of mango purée.
Preheat the oven to 150°C or 130°C if you have a fan oven.
Mix the cream cheese, mascarpone, sugar and mango purée. Beat the eggs and add these too. Pour all on top of the biscuit base and bake for 1,5 hour.
Leave to cool with the door closed for another hour or the cake will crack. When cool enough put it in the fridge and leave it overnight to cool.
Dress the plates or the cake whatever you prefer with fresh mango and raspberry sauce, some mango sorbet on the side and enjoy!