Mango cheesecakes
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Serves
6
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125 gm
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shortbread biscuits
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1 tsp
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ground ginger
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30 gm
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butter, melted
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250 gm
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mascarpone
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300 gm
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cream cheese, softened
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90 gm
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golden caster sugar
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120 gm
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mango flesh, coarsely chopped
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2
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eggs
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1
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egg yolk
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2
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limes, juice only
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2
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mangoes
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To serve:
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lime cheeks
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1
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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 (see note). Place on a baking paper-lined oven tray and refrigerate until required.
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2
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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.
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3
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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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Note Ring moulds are available from specialist kitchenware stores.
RECIPE Emma Knowles
PHOTOGRAPHY Chris Chen
STYLING Emma Knowles