Mango Cheesecake with Sponge Base
Recipes are simple
Recipes are simple
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Ingredients

  • 20 mins
  • 30 mins
  • 50 mins
  • For the Sponge Cake Base: you will need a 9″ ‘springform’ or ‘removable base’ cake tin
  • ¹⁄3 cup CAKE flour
  • ¾ tsp baking powder
  • pinch salt
  • 2 eggs separated and left to come down to room temperature
  • ¹⁄3 cup sugar ( extra fine)
  • 1 tsp pure vanilla extract
  • 1 drop pure lemon extract
  • ¼ tsp cream of tartar
  • 2 Tbsp unsalted butter, softened
  • PLUS Softened, unsalted butter for greasing the cake pan
  • Eggs, Separated – brought down to room temperature
  • Extra Fine Sugar
  • For the Mango and Cheese filling
  • 2 blocks of Philadelphia Cream Cheese ( 250 gms each)
  • ½ cup sugar ( even less if your mango is VERY sweet)
  • ¾ cup fresh mango puree ( chop the mango and process tip absolutely smooth)
  • 2 Tbsp cornflour
  • 1 egg at room temperature
  • ¼ cup whipping cream
  • Cream Cheese Block – softened
  • Mango Puree
  • Bake in the preheated oven for 15- 20 minutes (according to oven).
  • The top should just be set and no longer sticky. It should not turn golden.

Instructions

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