Mango cheesecake

Whipped cream adds glam to almost all my baking disasters

 

This cake was for hubby's birthday, because he is a cheese person for all seasons and mango happens to be one of his favourite fruits. I had visions of elaborate mango cheese cakes with all the bells and whistles for a complete surprise but I surprised myself with a very plain cake despite the preparation and planning.

And to think my baking skills elude me, of all times. There   was a couple of issues that  I should take myself to task :  the top of the cake was too browned ( too hot? ), the texture too smooth ( mango too pureed? ) and the cheese cake too plain ( due to powdered sugar ?)

Verdict : for a cheese cake, it is one of the mildest tasting kind, due to the amount of sour cream used. Allow chunks of mango for a distinct mango accent. Use castor sugar for extra oomph and unless you own a deep spring form pan, half the amount of filling. To jazz up the cake, go to the many fantastic food blogs and add on a fruity gelatin topping.

Beleive me, for I am really a mango cheesecake..

For the crust:

2 cups finely crushed digestive biscuits

2 T  granulated sugar

6 T  unsalted butter, melted

For the filling: ( half this amount if using a pan of height 3 inches or less )

650 g full fat cream cheese, softened and at room temperature

1 and 1/4 cups fine sugar ( I used powdered sugar )d

6 large eggs, at room temperature

2 cups sour cream, at room temperature ( I use low fat but full cream recommended )

1/3 cup all Purpose flour ( some  use corn flour instead )

2 tsp. vanilla extract

1 mango, pureed

1/2 cup mango jam with mango chunks

 1 cup mango chunks ( which I didn't )

Method :

Grease a deep spring form pan, 10 inches  wide.

Mix crumbs, sugar and butter well. Press mixture onto the base of the spring form. Chill until ready to use.

Beat cream cheese and sugar until smooth. Add eggs, one at a time, and mix well.

Add sour cream, mango , vanilla extract and jam. Mix.

Sift flour into mixture. Mix well.

Preheat oven to 160  C. ( I recommend 150 C for a less browned surface )

Pour cream cheese mixture onto biscuit base. Drop mango chunks, if any, just before baking. As my pan is rather shallow, I bake the leftover cream cheese mix in a separate small  ( oiled ) pan, for the same duration.

Bake on a raised rack for one hour. Leavecake to cool with oven door ajar, 30 minutes.

Cool completely then chill overnight.

Serve with whipped cream.

Adapted from janessweet.blogspot.com