This citrus-ey cheesecake is very creamy and light; the individual serve makes them look extra special. If fresh mangoes are out of season or are otherwise difficult to get, substitute with canned mango pulp. Serve with a lime wedge to further the hint of the tropics.INGREDIENTS:
125 gm shortbread biscuits
1 tsp ground ginger
30 gm butter, melted
250 gm mascarpone
300 gm cream cheese, softened
90 gm golden caster sugar
120 gm mango flesh, coarsely chopped
2 eggs
1 egg yolk
2 limes, juice only
2 mangoes
PREPARATION:
Preheat oven to 150C. Process biscuits and ground ginger in a food processor until finely ground, add butter and mix to combine. Press biscuit mixture into the bases of six 7.5cm-diameter x 6cm-high ring moulds. Place on a baking paper-lined oven tray and refrigerate until required.
125 gm shortbread biscuits
1 tsp ground ginger
30 gm butter, melted
250 gm mascarpone
300 gm cream cheese, softened
90 gm golden caster sugar
120 gm mango flesh, coarsely chopped
2 eggs
1 egg yolk
2 limes, juice only
2 mangoes
PREPARATION:
Preheat oven to 150C. Process biscuits and ground ginger in a food processor until finely ground, add butter and mix to combine. Press biscuit mixture into the bases of six 7.5cm-diameter x 6cm-high ring moulds. Place on a baking paper-lined oven tray and refrigerate until required.
Combine mascarpone, cream cheese, sugar, mango flesh, eggs, egg yolk and lime juice in a food processor and process until smooth, then spoon mixture over biscuit base and smooth top. Bake for 20 minutes or until just set. Cool to room temperature, then refrigerate until completely cold.
To serve, remove cheesecakes from moulds. Thinly slice mango and layer in overlapping slices over top of cheesecake. Serve immediately with lime cheeks.
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