I've mentioned before that I get a box of organic fruit and vegetables delivered every two weeks, during the winter when fresh fruit is a bit scarce they often send imported tropical fruit. This week we had two beautiful fresh mangos which I thought would make a great cheesecake. And they did!I chose to make a baked cheesecake rather than no-bake version, mainly because I wanted to cook the fruit within the cake, I served it with a simple sauce made by blending sugar and mango together. The result was a dense rich cheesecake that was perfectly contrasted by the fresh mango and tasted great!
For whatever reason it cracked as it cooled, I think I probably cooled it too fast, next time I'll turn off the oven and leave it there to cool gradually.
- 175g/6oz digestive biscuits(If you can't get digestives another plain sweet biscuit would work, try shortbread)
- 50g/2oz butter , melted
- 600g/21oz cream cheese (e.g. Philadelphia)
- 2 tbsp plain flour
- 175g/6oz white sugar
- 1 tsp Vanilla extract
- 2 eggs
- 150ml/1/4 pint Sour cream
- 1 Mango peeled, stoned and diced
- Preheat your oven to 350f/180c/gas4.
- Place the biscuits in a plastic bag and crush with a rolling pin into fine crumbs, mix with the melted butter and press the mixture into the base of a 20cm springform tin. Bake the base for 5 minutes.
- Beat all the remaining ingredients except the mango together with a whisk until smooth.
- Add the diced mango to the cheese mixture and pour over the biscuit base, bake for 40-50 minutes. It should be just slightly wobbly in the centre when it's cooked.
- Leave to cool completely in the tin then serve.