Mango and white chocolate cheesecake
Mango and white chocolate cheesecake has a rich chocolate crumb base, white chocolate cheesecake cream and a topping of mango sauce. It can be made either as a single cheesecake or individual portions.
Ingredients
For the cheesecake base
- 230 g plain biscuits
- 50 g cocoa powder
- 130 g butter
- 2 tbsps honey
- 1 tablespoon olive oil
For the cheesecake cream
- 130 g white chocolate
- 250 g mascarpone
- 200 ml double cream
- 20 g caster sugar
For the mango sauce
- 3 medium mangoes
- 20 g sugar
- 1 tablespoon water
- 2 tspns lemon juice
- ½ teaspoon cornflour
- 2 squares dark chocolate
Instructions
To prepare the base
- Lightly brush the inner faces of the rings (or tin) with cooking oil. Place the rings on non-stick parchment on a tray.
- Place the biscuits in a strong plastic bag and crush to fine crumbs using a rolling pin.
- Measure the butter and honey into the saucepan and heat gently until melted, stirring regularly.
- Transfer the crushed biscuits and the cocoa powder to the pan with the melted butter/honey mixture and mix thoroughly.
- Divide the mixture between the rings pressing (or pack into a 20cm diameter tin) firmly with the back of a spoon until the bases have an even surface and are well compacted.
- Place the tray of bases in the fridge for a minimum of two hours to set. Alternatively, the bases can be prepared and chilled overnight.
To prepare the white chocolate cheesecake cream
- Melt good quality white cooking chocolate. This can be done either using the appropriate setting on a microwave or by placing in a heatproof bowl in a pan of hot water over a low heat.
- Mix mascarpone (the mascarpone must be at room temperature before starting this stage) with the caster sugar using a wooden spoon. Slowly stir in the melted white chocolate and mix until thoroughly combined.
- Measure the double cream into another bowl and whisk until it just starts to become solid. Add the lightly whisked cream to the bowl with the mascarpone, sugar and white chocolate and fold in using a metal tablespoon.
- Cover the bowl and transfer to the fridge to chill for a minimum of an hour.
To make the mango sauce
- Peel the mangoes and dice into small cubes.
- Place the diced mango in a pan with the water, sugar and lemon juice and simmer gently until the fruit softens. This is likely to take only a few minutes. Stir in the cornflour.
- Remove from the heat and set aside to cool. When cool, mash any large solids using a fork.
To assemble the cheesecake
- Remove the bases from the fridge but keep the rings in place.
- Divide the white chocolate filling between each of the rings, spreading carefully and finishing the tops with a level surface.
- Spread the mango topping over each of the cheesecakes, spreading carefully up to the edges of the rings.
- Using the pusher, carefully remove each dessert from the dessert rings and place on a tray.
- Add a small amount of grated chocolate to the centre of each cheesecake.
Notes
How to store
Store the cheesecake in the fridge where it can be kept for up to two days.
Tips
- Take the mascarpone out of the fridge before starting the prepare the dessert so that it has time to reach room temperature.
- If you don't have caster sugar you can prepare your own by blitzing granulated sugar in a food processor.
Nutrition
Calories: 809kcalCarbohydrates: 70gProtein: 10gFat: 58gSaturated Fat: 33gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 112mgSodium: 338mgPotassium: 459mgFiber: 6gSugar: 45gVitamin A: 2356IUVitamin C: 33mgCalcium: 161mgIron: 3mg
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