Mango Cheesecake
A takeaway-style mango cheesecake with that authentic BIR flavour. Uses a pre-made base sauce for speed without sacrificing taste.
G1 Base Sauce
2400 ml (8 portions) · 2+ hours · Involved
Key ingredients
100 ml oil · 750 gm onions (prepared weight) · 1 tspn salt · 1 tbspn turmeric · 1 tspn ground coriander · ½ tspn ground cumin · +8 more
Ingredients
- For 2 small (recommended) or 1 large
- 2 ginger nut biscuits
- 2 level tbspn mascarpone (see note 2)
- 1 tspn cardamom powder (see note 1)
- 2 tbspn yogurt
- 10 gm unsalted butter
- 3 tbspn mango pulp (see note 3)
- 2 tspn lemon juice
- 1 kiwi fruit (garnish)
Method
- 1
Break up the ginger nut biscuits and reduce to a powder using a food processor (or similar) and tip into a suitable bowl.
- 2
Add the cardamom powder and mix well.
- 3
Melt the butter in a pan over a low heat and mix into the biscuit mixture, then chill in the refrigerator for about .
- 4
Using another suitable bowl, add the mascarpone, yogurt, mango pulp and lemon juice and mix well - it will take a little patience to get it really smooth.
- 5
Remove the biscuit mixture from the refrigerator and mix together with 2 tspn of the mascarpone/yogurt mixture.
- 6
(2 small) Spoon half of the biscuit mixture into each of the two small serving bowls and smooth the surfaces.
- 7
(2 small) Tip half of the remaining mascarpone/yogurt mixture on top of each small bowl of biscuit base.
- 8
(1 large) Spoon the biscuit mixture into a suitable serving bowl and smooth the surface.
- 9
(1 large) Tip the remaining mascarpone/yogurt mixture on top of the biscuit base.
- 10
Serve with a slice of kiwi fruit and some chocolate 'sprinklies'.