Mango Cheesecake Charlotte Food

MANGO CHEESECAKE CHARLOTTE

Steps:

• 1. Preheat the oven to 350°F (180°C). Line a springform tin (8 inches/20cm) with baking parchment and set aside. Peel the mangoes, cut along the stone and dice the flesh - puree the listed amounts in the recipe separately and set aside.
• 2. Add the eggs, sugar, salt, and vanilla extract to a large bowl and mix on high speed until light and fluffy for about 4-5 minutes. Mix the flour with baking powder, sift into the bowl and fold in. Fill the batter into the prepared baking tin, smooth out the top and bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. Take out of the oven and run a knife immediately around the cake to loosen it from the baking tin, remove from the tin and place with the baking parchment on a wire rack to cool down.
• 3. Remove the baking parchment from the cooled cake and cut off about 0.2 inches around the edges. Place on a serving plate, inside an adjustable cake ring. Trim the ladyfingers on one side so that they all have a flat end. Place the ladyfingers between the cake base and the cake ring with the cut side facing down (and the sugared side facing outwards) - pull the cake ring together so that the base and the ladyfingers stick together and you got a nice edge with no large gaps. Set aside.
• 4. Add the gelatin leaves for the filling in a bowl with cold water and let soak for about 5-7 minutes. Add the cream cheese, sour cream, sugar, and orange zest to a large bowl and mix to combine. Set aside. Squeeze the gelatine leaves and place in a small pot - heat up and let dissolve. Add some mango puree and mix. Gradually add the rest of the puree and stir in. Add this mixture to the bowl with the cream cheese and stir in. Whisk the heavy cream until stiff peaks form and then fold into the cream cheese mixture. Fold in the mango pieces as well. Fill this mixture into the prepared form with the base and ladyfingers and smooth out the top. Place in the refrigerator for about one hour.
• 5. Add the gelatin leaves for the mango layer in a bowl with cold water and let soak for about 5-7 minutes, squeeze a bit and then dissolve it in a small pot at medium heat. Gradually add the mango purée and mix in. Add the confectioners' sugar and mix in. Pour on top of the cake, smooth out and place the Charlotte back in the fridge for 3-4 hours.
• 6. Remove the cake ring from the cooled Charlotte, decorate with some whipped cream and serve.

MANGO CHEESECAKE

Steps:

• Prepare cheesecake base: Place graham crackers in the bowl of a food processor. Process until they are almost fine crumbs. Add dark brown sugar and butter. Process until mixture clumps together like damp sand. Press mixture evenly into bottom of a 9-inch springform pan and refrigerate while preparing filling.
• Prepare filling: Heat oven to 325 degrees. Bring a kettle of water to boil. Peel and cut flesh from mangoes and purée in food processor until smooth. Add cream cheese and process until smooth. Add superfine sugar, and with motor running, add eggs one at a time through the processor's feed tube. Add lime juice, and process until blended.
• Place springform pan on a double layer of strong foil. Crimp edges up around pan to make a waterproof nest. Place foil-covered pan in a deep roasting pan. Scrape filling into pan and pour boiling water into roasting pan to come about halfway up sides of cake pan.
• Bake until filling is set and wobbles slightly in the center (it will continue to cook as it cools), about 1 hour and 45 minutes. Remove springform pan from water bath. Discard foil and place pan on a cooling rack. When cool, refrigerate overnight. To serve, remove from pan and place on a serving platter before slicing.

MANGO CHEESECAKE

Steps:

• Preheat oven to 300°F.
• Butter a 10-inch springform pan and set aside.
• Combine first 3 ingredients (graham cracker crumbs- sugar) in a small bowl.
• Stir in melted butter.
• Press mixture into prepared pan.
• Combine cream cheese and sugar in a food processor or blender; process until combined.
• Add sour cream, eggs, mango puree, vanilla and lemon juice; process using on/off turns until combined.
• Pour mixture into prepared crust.
• Bake for 1 hour or until set.
• Let cheesecake cool for 1 hour.
• While cheesecake is cooling prepare topping by combining sour cream and sugar in a food processor until combined.
• Preheat oven to 350°F.
• After cheesecake is at room temperature (1 hour cooling at room temperature), top cheesecake with topping.
• Bake 4 minutes.
• Remove from oven.
• Chill for at least 4 hours.
• Prepare garnish (optional but highly recommended- if desired substitute passion fruit glaze for the following apricot glaze) Process glaze ingredients (apricot jam- vinegar) in a food processor.
• Spread glaze over chilled cheesecake before serving.