The sun is shining, the spring flowers are blooming and Easter is just around the corner. It makes me want to set aside the heavier bakes of winter and launch into fresher foods. Rain forecast for later so it will be back to chocolate, caramel and comfort food but for now I'm going to be optimistic.
The whole family love cheesecake, especially my daughter's boyfriend who has been a fantastic support eating his way through all my winter bakes, taking them off to share with his housemates. Without him my local pigeons would be obese. What does an obsessive baker do when the family are not home for much of the week and her husband has a willpower of iron?
I am always seduced by the mangoes in the supermarket, they sit in the fruit bowl ripening up and then I forget about them. This recipe is brilliant for slightly over ripe fruit that is lovely and vibrant and orange. However, the mango I used for this was a little pale and uninteresting, it tasted fine but would not have had enough colour to stand out on the top of the cheesecake, so I added a little egg yellow gel food colouring and I hope you think it looks pretty. You do eat first with your eyes so I try and make everything look as lovely as I can. This has got my mouth watering this morning but maybe that's because I haven't had breakfast yet.
I always keep some raspberries in the freezer, they are brilliant for so many recipes. No need to thaw them for this dish just pop them in the mixture before baking and Bob's your uncle.
I hope you like this recipe, its a classic but nothing wrong with that.
Raspberry and Mango Cheesecake
Serves 8 – 10
Active time: 1 hour plus cooling and chilling
8 Digestive biscuits (or 10 hobnobs)
50g Butter – melted
500g Full-fat Cream Cheese
120ml Soured Cream
120ml Double cream
180g Caster sugar
2 tbs Plain flour
3 Large eggs
1tsp Vanilla extract
1 Large mango
Egg yellow food colouring (only necessary if the mango is very pale)
100g Frozen raspberries
20cm spring form tin, greased and base lined with parchment
Preheat the oven to 180C Fan
In a bowl, crush the biscuits with the end of a rolling pin until fine, stir in the melted butter and spoon into the prepared tin, pressing the biscuit mixture down to line the base and ensuring as smooth as possible. Place on a baking tray and pop into the preheated oven for 10 minutes. Remove from the oven and allow to cool.
Reduce oven temperature to 140C (fan) 160C (conventional)
Prepare the mango, peel and mash until very smooth. I use a hand held stick blender. If the mango is very pale add some egg yellow/orange food colouring until a lovely bright colour. Don’t go too mad! Add a thin layer of mango mixture on top of the biscuits base, taking care not to create crumbs.
Place cream cheese, soured cream, double cream, caster sugar, plain flour, vanilla and eggs into a food processor and blitz until well combined, smooth and creamy. Pour mixture into the tin until almost up to the top. Now drizzle in the remaining mango mixture, stir with a chop stick or the end of a knife to create a pretty pattern.
Place the raspberry on top of the mango and cheese mixture, again forming a nice pattern.
Transfer carefully to oven and bake until just set but with a slight wobble in the middle. This should take approx. 45 minutes. Turn off the oven and prop the oven door open with the handle of a wooden spoon, just enough to let some of the heat out. Leave the cheesecake to cool down in the oven for about an hour to an hour and a half, then remove from the oven and allow to cool completely. Chill until ready to serve.
When completely cold remove from the tin and serve with fresh raspberries and mango.