Mango Cheesecake #gluten-free #tropical

With the shops and roadside stalls full of mangoes at the moment, there cannot be a better time to make this beautiful tropical cheesecake. Packed with the wonderful sunshine of of golden mangoes, this cheesecake is a perfect dessert for your Christmas table.

 Base:

200g gluten free Ginger Nut Biscuits
30g Butter, melted
30g Strawberry/Apricot Jam


Method: 

Combine all ingredients in the food processor. 
Press into the base of a 22cm round springform tin with baking paper in the bottom. 
Refrigerate 1 hour.

Filling:

500g Cream Cheese
2/3 cup Caster Sugar*
1 cup Thickened Cream
1.5 cup Fresh Mango, diced
2.5 tablespoons Gelatin dissolved in 1/2  cup boiling water
 
Method:
 
Beat cream cheese, sugar, cream and half mango with an electric mixer until smooth. 
Add dissolved gelatin and beat another 3 minutes.
Add other half of diced mango into the mixture. 
Mix well using the plastic spatula. 
Pour into the tin and refrigerate for at least 3 hours or overnight.


Topping:

1 teaspoon Agar-Agar powder
1 cup Cold Water
1/3  cup Sugar
1-2 fresh Mango, sliced thinly. 

Method:
Add agar agar, sugar and water to a saucepan.
Stirring, bring to boil to dissolve. 
Remove from heat and allow to stand till temperature is warm. 
Decorate the cheesecake filling with mango slices 
Pour the agar agar liquid on the top to cover all the mango.
Refrigerate and serve after setting.

* Add extra sugar if the mango is not sweet enough.


Tips:

• Spread some whipped thickened cream around the cake and cover with roasted almond flakes.
• Normal ginger nut biscuits can be used in the base if you do not have the need to exclude gluten from your diet.

Contact: lee.leehocklai@gmail.com