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SCMP Reporter

Mango cheesecake

Ingredients

250 grams cream cheese, at room temperature

60 grams sugar

2 egg yolks

80 grams pureed mango

4 gelatin leaves

40ml milk

200ml heavy cream, chilled

Vanilla sponge (purchased from a bakery)

80 grams sliced mango, plus extra for garnish

Fresh strawberries, for garnish

Dark chocolate, for garnish (optional)

White chocolate, for garnish

Method

Step 1: Using an electric mixer or heavy wooden spoon, beat the cream cheese with the sugar until smooth (about five minutes). Stir in the egg yolks one by one, then mix for 10 minutes.

Step 2: Soak the gelatin leaves in cold water until they are soft. Squeeze most of the water out of the leaves then place the gelatin in a bowl and heat in a double boiler until melted. Heat the milk until warm, then stir into the gelatin. Mix this into the cream cheese mixture.

Step 3: Stir the mango puree into the cream cheese mixture and mix until smooth. Whip the cream lightly and gently fold into the mixture.

Step 4: Cut two layers from the vanilla sponge and place one in the bottom of a three-centimetre-high bottomless mould. Spread half the cream cheese mixture evenly over the sponge then add the 80 grams of sliced mangoes on top. Add the second slice of sponge then the rest of the cream cheese mixture. Spread smooth and refrigerate overnight. Remove the mould. Heat the dark chocolate over a double boiler until it has just melted (careful, it burns easily). Spread over a sheet of parchment paper - it should be high and long enough to cover the sides of the cheesecake completely. Wrap this around the perimeter of the cheesecake. Refrigerate until cold then carefully peel off the parchment. Garnish with sliced mangoes, strawberries and shaved white chocolate.

Duvernois recommends serving a Muscat de Beaumes de Venise Laurus 1998 with this dessert.



Mango marvel