This is a great dessert for great company. It has a mild tart flavor which makes it a refreshing and satisfying dessert at the end of a full meal. The recipe is adapted from Kitchen 101. The original recipe called for a cookie base that was too thick and some left-over mango puree that need not go to waste; so I decided to modify the recipe to suit my purpose. I made this to share with my BIG family during Christmas and New Year of 2017. The recipe will yield a 9" cake or alternatively, if you wish, the filling is sufficient to make two smaller cakes (an 8" and a 6") by varying the amount of chocolate baking crumbs.
Utensils needed:
1 large mixing bowl
Several small bowls to hold the various ingredients
Hand held mixer
Digital kitchen scale
Scraper
Measuring spoons
Measuring cups
A double boiler or pot
9" springform pan with removable bottom
One large plate
Ingredients for cake base:
150 g chocolate baking crumbs or graham crumbs *
4 tablespoons melted unsalted butter
Ingredients for cream cheesecake:
500 g cream cheese at room temperature
500 g mango puree or mango pulp (you may make your own mango puree by pureeing fresh mango)
100 g plain yogurt (do not use fat free)
3-1/2 tablespoon fresh lemon juice
165 g fine granulated sugar
28 g gelatin powder
1 cup water
250 g can peach slices (drained)
Ingredients for the mango gelatin topping:
350 g mango puree
14 g gelatin
1/4 cup water
1 teaspoon lemon juice
Method:
To prepare cake base:
Start by preparing the cake base. Line bottom of springform pan with plastic wrap and place a fitting cake board on top of the plastic wrap. Tighten pan.
Mix chocolate baking crumbs with melted butter. Stir to combine and place into the prepared pan. Spread crumbs evenly over the bottom of the pan and press firmly using the back of a spoon. Then place the pan with the crumb base to chill in the fridge until the cream cheese mixture is ready.
To prepare cream cheese cake:
Drain and cut sliced peaches into small cubes.
Juice the lemon and strain out all seeds.
Measure and prepare all the ingredients.
Combine gelatin powder with cup of water in a heat resistant bowl and let it soak for 10 minutes.
Using a hand held mixer, combine and beat cream cheese with sugar in a large mixing bowl until it is fluffy.
Add yogurt and lemon juice. Beat to combine.
Add mango puree to the mixture and beat to combine evenly.
Heat some water in a pot and bring to a simmer. Place bowl with soaked gelatin over the pot of simmering water and stir until gelatin dissolves and becomes a transparent liquid.
Remove bowl of gelatin from pot and pour melted gelatin into the cream cheese mixture. Stir to combine thoroughly.
Lastly, add the cubed drained peaches. Stir to mix evenly.
Take out chilled cake pan from fridge. Pour the cream cheese mixture into the chilled cake pan. Cover cake pan with a large plate and return cake pan to the fridge to chill for another 15 minutes.
To prepare mango gelatin topping:
While cake is being chilled, prepare the mango gelatin topping.
Turn on the stove and bring the previous pot of hot water to a simmer.
Combine 1/4 cup water with gelatin in the same bowl which you had previously used to melt the gelatin for the cake. Let it sit for 2 minutes.
Then place the bowl with soaked gelatin over the pot of simmering water and stir until gelatin dissolves and becomes a transparent liquid.
Remove bowl of gelatin from pot and turn off heat.
Place mango puree and lemon juice in a mixing bowl. Add melted gelatin, then stir to combine evenly.
Bring the cream cheesecake out from the fridge. Remove large plate. The top of the cake should be slightly firm to touch and not sticky.
Pour mango gelatin mixture over the top of the cake.
Tap the springform pan lightly on the counter top to evenly distribute the mango gelatin mixture.
Cover again with the large plate and return cheesecake to chill in the fridge overnight or for at least 4 hours before serving.
While your cake is being chilled, drain and slice thinly the rest of the peaches and decorate once the cake is completely chilled and firm to the touch.
Bring cake out to sit at room temperature for 20 minutes before slicing and serving.
Enjoy!
You may omit the mango gelatin topping and the cake will look like the above. This last photo was my first trial following the original recipe. I used chocolate baking crumbs instead of graham crumbs; but did not like the thick cookie base and had left over mango puree from the can.
* 180 g chocolate baking crumbs + 5 tablespoons melted unsalted butter will be sufficient to line both 8" and 6" springform pans.
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