I am not into sweets or desserts that much (except dark chocolate, of course), but I love a good cheesecake. One that is baked I mean, no gelatin ones please.
I adapted one of my old-time favorite recipes for London Cheesecake by the lovely Nigella Lawson to make this mango cheesecake. And it came out really well. The sweetness of the mango filling is nicely balanced by the sour cream topping with lime zest, and the digestives crust with mixed nuts is simply delicious.
It is definitely worth baking the cheesecake in a water bath, as it really enhances the velvety smoothness of the cake. It’s easy, just make sure to wrap the springform pan twice in heavy-duty aluminum foil.
This may sound strange, but please don’t be too generous when cutting the pieces. This recipe easily serves 12 hungry men, as it is quite filling.
- For the crust
- 150g digestives biscuits, broken into pieces
- ½ cup mixed nuts, roasted (like hazelnuts, cashews, pecans or walnuts)
- 100g unsalted butter, melted
- For the filling
- 650g cream cheese
- 75g sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 400g pureed fresh mango
- 1 tablespoon lime juice
- For the topping
- 175ml sour cream
- 1 tablespoon sugar
- ½ teaspoon vanilla extract
- 1 tablespoon lime juice
- 1 tablespoon lime zest
- Extra: 22cm springform pan, heavy-duty aluminum foil, large roasting pan
- Put the digestives biscuits and nuts in the bowl of a food processor and process into crumbs. Fold in the butter. Lightly grease the springform pan, put the crumbs in and press into an even layer covering the bottom with the back of a spoon. Put in the fridge to harden.
- Preheat the oven to 350F/175C. In a standing mixer, beat the cream cheese until smooth, then add the sugar. Beat in the eggs one by one, then add the vanilla, mango and lime juice. Put the kettle on.
- Use 2 large pieces of foil to fully cover the outsides of the springform pan and put it in the roasting tin. This will protect the cheesecake from the water as it is cooked in its water bath. Pour the cream cheese filling into the pan and pour the boiling water from the kettle into the roasting tin. The water should come about halfway up.
- Put the roasting tin into the oven and bake until just set, about 1 hour (it should be strong enough to hold the sour cream topping).
- Meanwhile, carefully fold together the sour cream, sugar, vanilla and lime.
- Take the cake out of the oven and spread the sour cream mixture over the top. Put the cake back in the oven for another 10-15 minutes, or until set. Take the roasting pan out of the oven, remove the foil and let stand on a rack to cool. Put in the fridge when cooled down completely.