Sunday, 4 January 2009

Creamy Mango Cheesecake

I know I haven't been blogging that much recently, Christmas and new year has been busy with not much time to cook or do anything with my blog really, so if you left comments and I haven't replied I wasn't ignoring you I promise! things are getting back to normal now though and today I had time to do some baking.

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.
Recipe Ingredients
  • 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.


Maggie said...

For me, part of the charm of home cooking is that it looks exactly that! I don't want it to look as though it came out of a box.
Looks fabulous.

Anne said...

Looks yummy Sam!

I always leave in oven to cool completely and does the job :)

Beth (jamandcream) said...

love baked cheesecake. The addition of mangoes sounds so good

Joanna said...

Mmm sounds good - I think that cheesecake just does crack, although I'll try Anne's method next time (but, having said that, I agree with Margaret)

Thanks for sharing - great to find a new way to put fruit into the pud :)

Happy New Year

Hopie said...

Wow, tropical fruit in the winter! How exciting! Cracked or not, that cheesecake looks delicious.

Pam said...

I've never had mango cheesecake before - it looks fantastic. I am sure the flavor was amazing Sam.

Karen said...

This would be a great winter treat! I had to smile at the 'digestive biscuits' - have never heard of them! What a great service to have (River Nene) I would love to get a surprise box of veggies every few weeks. What fun! The price seems reasonable, too! I'm going to look for something similar in the States.

Katie said...

@ Karen...Ha ha, How can you not have digestive biscuits in the States? they are a staple diet here!

Sam I tried the Lemon Possett and it was a total success so this will be my next project!

James said...

Nice looking cheesecake. I lost count of the amount of cheesecake made in the last year after I reached the 500 mark. The reasons for cracking are either:

1 - Oven temprature is too high
2 - Left in the oven too long i.e. over-cooked.

Ovens vary quite a lot, so cooking instructions often need to be adjusted sometimes.....

test it comm said...

Mango cheesecake sounds amazing!

Sam said...

Margaret: You're right, It tasted great anyway!

Anne: Thanks Anne! I'll try this again soon, hopefully cooling it in the oven will work.

Beth: I never know what t do with mangoes but they worked really well in this.

Joanna: It probably does just crack, I was a little surprised though, it was perfect when I took it out of the oven!

Happy new year to you too!

Hopie: I love getting tropical fruit in the winter, at least I can pretend it's hot and sunny outside!

Pam: Thanks Pam! I hadn't tried it before either until I made this one but it was delicious!

Karen: Digestive biscuits are about the most popular of all biscuits/cookies here in the UK. They are a plain wholemeal sweet biscuit which I'm told is similar to Graham crackers although I've never tried those!

River Nene is great the price and the quality are fantastic, I hope you can find something similar where you are.

Katie: I couldn't imagine not having digestives, they're just so... ordinary!

Glad to here you liked the lemon possett, I'd love to know what you think of this recipe if you try it!

James: Wow, that's a lot of cheesecake! Thanks for the tips, I'm going to try this again, with any luck it won't crack!

Kevin: Thanks Kevin!

Unknown said...

what a yummy cheesecake you have there... happy new year to you... :)

Amanda said...


Nic said...

That looks really good, and a great way to use up the mangos!

Anonymous said...

I haven't bought digestive biscuits yet - to be honest the name "digestive" sort of turned me off...but now I will try them out. Graham crackers (a bit sweet and a bit salty) in the US are made with graham flour - which is a type of whole wheat flour, so I suspect they are similar.

Alicia Foodycat said...

Lovely cheesecake!

Joie de vivre said...

Sam, thanks as always for visiting my site. I was sure I had posted a comment on your cheesecake, but I guess I had just read your post and not commented. I've never made a cheesecake myself. I think using the mango in your recipe is brilliant. No matter that it cracked, I'm sure it still tasted wonderful.

P.S. You've never used a slow cooker? You are missing out on one of the great joys of cooking. Throwing things in the slow cooker at the beginning of the day, going to work, and coming home to a house that smells wonderful.

Julie said...

I think the cheesecake looks sounds wonderful!

Katie said...

Oh yum this looks so divine! Your cheesecake looks the perfect texture and wonderfully fruity.

James said...

Of course - the other thing is what type of cream cheese you use. They vary. If you use spreadable philadelhpia or supermarket's own equivalent that contains an emulsifier, which makes it spreadable, but also stops cheesecakes from cracking. When I experimented with natural cream cheese direct from a farm it didn't contain it, and the cheesecakes all cracked.

Happy baking!