It’s that time of year again! No, I’m not talking about Summer. I’m referring to the end of year mayhem and the relentless onslaught of back to back parties and festivities! School parties, office parties, birthday parties, Christmas parties, garden parties, New Year’s parties, bridal shower parties – just a never ending list of celebrations and partying. And if you’re like me, then at some point, you will even be helping someone else plan a party. Maybe even offer to contribute by making a dessert or two to take to one of these parties.
Just like Winter owns the decadence of a hot, Malva Pudding; and Autumn possesses the rich and spicy aroma of a Carrot Cake; certain fruity flavoured desserts are seasonal and synonymous with the hot Summer months. From a Summer berry Eton Mess or Pavlova, to a light on the tongue Mango Mousse; typically Summer desserts tend to always have a fruity element as opposed to the more perennial chocolate flavoured counterparts. And it makes this fruity take on a classic cheesecake a big winner for the upcoming season!
This recipe is adapted from one out of the infamous Australian Women’s Weekly recipe books. Before the time of the internet, I relied heavily on my collection of Australian Women’s Weekly’s for interesting recipes and I still turn to them for some of my all time favourites and old time classics. This recipe was originally meant to be an Apricot Nectar Cheescake, but I swopped the apricot with mango puree and the result is genius! Here’s the recipe.
- 1 packet tennis biscuits
- 75 – 100gr of butter, melted
- 1 cups mango puree (I like to use the canned puree as it has the right amount of sweetness)
- 1 tablespoon gelatine
- 375gr cream cheese, softened
- 1/2 cup caster sugar
- 1 tablespoon lemon juice
- 250ml fresh cream
Process biscuits until mixture resembles fine breadcrumbs. Add butter and process until just combined.
Press crumbs evenly over base (1 23cm size cheesecake or 15 mini containers like I used) and refrigerate for 30 minutes.
Meanwhile, pour the one cup of puree into a small saucepan. Sprinkle gelatine over the puree, place over low heat and stir until the gelatine is dissolved. Leave aside to cool.
Beat cream cheese and sugar in a bowl with an electric mixer until smooth. Add lemon juice and then mango mixture and mix together.
Lastly, whip the fresh cream and fold into mixture.
Pour cheesecake mixture into one big tin or individual containers – whichever you decide to choose.
For the marble effect on top, you can dot the top of the mixture with some puree and pull a toothpick through it.
Refrigerate overnight and decorate as desired.
Any leftover puree can be frozen and used at a later stage.
Thanks for reading!