Mango Cheesecake

Well.. i m back with another cheesecake. Reasons for that, wat else, baked cheesecake is easier to make.. less stressful.. just make the base wit digestive biscuits and blend all the stuff in the pot, i was actually eyeing on the mango mousse cake recipe but i dun have the time yet.. as it take more time and energy to make it, also its not a mango season. I'm making this cheesecake with a bought mango which is so expensive. hopefully its nice. Hey, I just baked it so its takes time to cool down. :) and only get to try it tomorrow. Just have to keep my finger cross. I just feel like sharing this recipe and also for my future reference, in case my recipe book got lost. haha.. yah, i know the pics looks like chocolate cake more than mango.. haha... well.. wat to do... just loves chocolate too much...

Ingredient

Cake base

200g Digestive biscuit

100g melted butter

Filling

500g cream cheese

120g sugar

30g corn flour

1 tbsp lemon juice

1 lemon zest, grated

150g mango

3 eggs

150g whipping cream

Decoration(optional)

melted chocolate... hehe.. just dun know wat else to use...

Method:

1. Finely crush the digestive biscuit and add the melted butter. Mixed it together. And start to press the biscuit on the 22cm springform tin. refreigerate for 20 to 30 minutes.

2. Put the cream cheese, sugar and cornflour in the cake mixer till light and smooth.

3. Blend the mango, lemon zest and the lemon juice. (it will turn into mangor puree)

4. Add the mango puree to the cream cheese till well blended.

5. Add the eggs one at a time and cream till smooth.

6. Add the whipping cream to cream cheese mixture till well combined.Pour the cheese filling over the prepared biscuit base.

7. Bake for 160 deg. cel. for 60 to 70 minutes or till firm.

8. Remove the cake from the oven and let the cake to cool. Refrigerate for 5 hours or overnite.

9. As for the topping.. its optional... u can decorate it with anything of your liking.

Happy trying...