Mango Cheesecake
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Mango Cheesecake

Yet another take on a cheesecake, this time a summer special, since its mango season. What better time to make a mango cheesecake? This recipe is quite straightforward but its a baked cheesecake, so the water-bath is crucial.

Nirmala Prem

Ingredients

12-serving
  1. 140 Grams Graham cracker digestive biscuit crumbs / crumbs
  2. 1/2 butter Stick , unsalted , softened
  3. 8 oz packs cream cheese of 3
  4. 2 Cups Mango , pureed
  5. 1 Cup Castor sugar
  6. 6 Eggs
  7. 2/3 Cup Sour cream
  8. 1/4 Teaspoon Vanilla extract
  9. 1/2 Tablespoon Custard powder

Method

75 mins
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    Preheat the oven to 180 degrees C.

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    Combine the graham cracker crumbs (you can also use digestive biscuits) with the butter until the mixture looks like damp sand.

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    Pat the crumbs into the base of a springform pan, and place in the freezer to set.

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    In the bowl of an electric mixer, beat the cream cheese till smooth.

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    Add the mango puree, and beat well till incorporated.

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    Add the sugar (you may increase or decrease the amount of sugar you use depending upon the sweetness of the mangoes) and beat well till combined.

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    Add the eggs one at a time, beating well after each addition.

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    Add the sour cream, vanilla extract and custard powder and beat till fully incorporated.

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    Take the springform pan out of the freezer and wrap it in a layer of clingwrap, then an layer of aluminium foil.

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    Pour the batter into the pan.

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    Place the pan in a roasting tray, and place the roasting tray in the oven. Pour water from a recently boiled kettle in the roasting tray, till halfway up the sides of the pan.

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    Bake for 45 minutes to 1 hour, till the cake is just set but the center is still a bit wobbly.

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    Remove the cake from the oven, take it out of the water bath and place it on a counter-top.

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    Unwrap the aluminium foil and clingwrap, and let the cake cool to room temperature.

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    Once cooled, place the cake in the refrigerator to set for at least 4 hours (you could do this overnight too).

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    When set and chilled, unspring the cake from the pan and serve.

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    Optional: you could make a 'mango mirror' to top the cake. Dissolve 1 level tsp of powdered gelatin in 1 tablespoon of hot water, and add it to 1 cup of thick mango juice (with pulp). Pour over the cooled cake, and place it in the fridge to set the 'mirror'.

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