Mango Cheesecake

Source
The Cook's Book Patisserie by Loretta Sartori

Yield
1 x 22 cm ring

Components
1 x 22 cm shortcrust disc
mango cheese filling
mango and fresh fruit to garnish
mango jelly

Mango Cheese Filling

Ingredients

8 g leaf gelatine
100 g caster sugar
80 ml water
40 g egg yolk (2 x 55g eggs)
50 g egg (1 x 55 g egg)
50 g caster sugar
250 g cream cheese, room temperatire
200 g mango puree
300 g whipped cream (35% fat)

Method
1. Soak gelatine in cold water.
2. Place 100g of sugar into a small saucepan and cover with water. Stir to combine.
3. Bring to boiling point and continue to 120°C or soft ball stage, using a candy thermometer.
4. Meanwhile whisk egg yolks, whole egg and 50g of sugar.
5. When the sugar and water mixture is cooked, slowly pour into the whisking eggs.
6. Drain the gelatine and dissolve over boiling water; pour into the whisking egg mixture. Continue whisking until cool.
7. Beat the cream cheese until smooth, then gradually add the cool egg mixture, constantly beating on a slow speed to prevent lumps forming. Clean down the sides of the bowl to incorporate and firm any mix that has adhered to the bowl.
8. Fold through the mango puree.
9. Fold through the whipped cream. Do not over-mix.
10. Pour into a prepared ring lined with the blind baked pastry disc, then set onto a cake board.
11. Chill 2-3 hours minimum prior to serving.
12. Garnish with mango slices and fresh fruit, glaze with jelly, then carefully remove ring.

Mango Jelly

Ingredients

100 ml heavy syrup
50 g mango puree
4 g leaf gelatine
1 lemon, juice

Method
1. Soak gelatine in cold water.
2. Heat heavy syrup, mango puree and lemon juice.
3. Drain gelatine and dissolve it in the mixture.
4. Glaze cake with the jelly.