Baked Mango Cheesecake
Mango Filling Ingredients (Stir well)
- 250 gr Ripe Mango Flesh
- 1 Tbsp Lemon Juice
- 30 G Sugar
Crust Ingredients (Grind)
- 200 Gr Digestive Biscuits
- 70 Gr Liquid Butter
Cheesecake Ingredients
- 700 gr cream cheese, room temperature
- 250 ml sour cream, room temperature
- 200 gr sugar
- 2 tbsp lemon juice
- 4 tbsp cornstarch
- 1/2 tsp salt
- 4 eggs
How to make
- 1. Preheat the oven to 160°C from top to bottom. Prepare a round baking pan (22cm). Cover all sides of the pan with 2 sheets of aluminum foil. Prepare a large and deep baking tray.
- 2. Pour the crushed crust material into the bottom of the pan. Press and compress.
- 3. Make the cheesecake dough. In a bowl, mix cream cheese and sour cream until smooth. Add sugar, cornstarch and salt. While still mixing, add the eggs one at a time until well combined, but not overmixed.
- 4. Add 3/4 of the Mango Filling to the cheesecake mixture. Stir well.
- 5. Pour 1000 ml of hot water into the baking tray in the oven (for roasting with the double boiler / au bain marie method).
- 6. Pour 3/4 of the cheesecake batter over the crust. Smooth the surface. Carefully place the pan on the baking tray filled with water. Bake for 40 minutes.
- 7. Remove the pan from the oven. Pour the remaining cheesecake batter into the pan. Smooth the surface. Add the rest of the Mango Filling, then make a pattern according to taste.
- 8. Return the pan to the oven and bake for another 20 minutes / until just set. Turn off the oven. Remove the pan from the oven.
- 9. Let the cheesecake cool for 30 minutes at room temperature. With a knife, gently remove the sides of the cheesecake, so that the cheesecake does not crack.
- 10. Store in the refrigerator for at least 4 hours / overnight.
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