Mango swirl cheesecake squares
I can't decide which one is closer to me - a cheesecake or a mango dessert!
I have made a simple mango cheese cake before and this time around I decided to be a bit playful with the design. I ditched the extra layer of whipped cream on top, saved a bit of mango puree from the ingredients to make the mesmerizing swirls and served with a couple of spoonfuls of diced fresh mango. The result couldn't have been more delightful.
Digestive biscuits 120 gms
Butter 70 grams - melted
500 gm Cream cheese
Plain flour 1 tablespoon
Zest and juice of one lemon
1 cup (110 gm) Caster sugar
3/4th cup Sour cream (or full fat cream with 1 tablespoon lime juice)
vanilla extract 1 tsp
Mango puree of 2 Alphonso mangoes
To Serve - Freshly diced mangoes
Prepare a square spring foam tin - butter the sides, place baking paper on the bottom on the tin. Cover the outside edge of the tin with 2-3 layers of foil paper - the cheesecake will be placed in a water bath for baking. The foil paper allows the cake to be baked without water seeping in from the springfoam pan. You can use a normal square tin if you do not have a springfoam square. Make sure to place two layers of baking paper on the bottom with enough 'overhang' to allow you to lift the cake out of the pan
To begin with the crust, crush digestive biscuits in a bowl and add melted butter. place it in a zip lock bag and crush with a rolling pin till it resembles fine bread crumbs.
Press into the prepared springfoam baking pan
Preheat the oven to 180 degrees, bake the crust for 5 mins and take it out of the oven
Keep aside to cool
Part 2 - Cake filling
Preheat the oven to 180 degrees
In a bowl beat cream cheese till soft and smooth, about 5 mins when mixing by hand.
Add sugar and continue beating softly, I did not use my blender as it may be too fast for cream cheese
Add one egg at a time until well blended
Add sour cream, flour and lemon zest
Divide the batter into two halves.
In one half, incorporate 3/4th of mango puree and gently fold in
In the other half, add vanilla extract.
Now we should have two approximately same sized parts, one in mango and one in vanilla.
Pour the mango cheesecake mixture on the biscuit base
Set in the fridge for about 5-10 minutes
Then pour the vanilla cheesecake mixture on top gently, so that the two parts create distinct layers and do not merge into each other
Tap the sides gently to ease out any air bubbles. The top should be smooth and free of any lumps
Now, with the remaining mango puree, dot the vanilla cheesecake layer with mango puree randomly. Run a toothpick in swift motion, cutting through the blobs of mango puree to create flowing swirls
Total baking time is 60-65 minutes. However, temperature of the oven needs to be gradually reduced during this time. for the first 30 minutes, bake at 180 degrees. Then reduce oven temperature to 170 degrees. After 15 minutes reduce oven temperature to 160 degrees and finally after another 15 minutes reduce to 150 degrees.
At this point, we have passed an hour of baking time and the cake must be almost ready.The top should appear to be golden yellow. If it appears to be browning too much cover the top with a foil. We are looking for a cake which is leaving the tin from the sides but still has a little wobble in the centre.
After 10 minutes (55 min of total baking time), switch off the oven and leave cake in the oven for another one hour
For a perfect cheesecake without any cracks, the temperature needs to be lowered gradually. Any sudden dip in the surrounding temperature will lead to a brittle cheesecake
After one hour, open the oven door with cake still in
Once the oven is completely cooled down, take the cake out and leave on a table top until it is at room temperature
Chill the cake in fridge over night or minimum 6-8 hours, serve with freshly diced mangoes