Ginger cheesecake with fresh mango

This ginger cheesecake tastes as absolutely delectable as it looks with fresh slices of juicy mango adorning the top.
Ginger cheesecake with fresh mangoAustralian Women's Weekly
1H 30M



1.Preheat the oven to 150°C (130°C fan-forced). Process the biscuits until fine, transfer to a medium bowl. Stir in the butter until combined. Press biscuit mixture evenly over the base and three-quarters of the way up the side of a 26cm-springform pan. To achieve a neat crust, press the crumb mixture firmly with a straight-sided glass or bottle. Refrigerate while preparing the filling.
2.For a smooth textured result, have the cream cheese, eggs and sour cream at room temperature. Beat the cream cheese and 3/4 cup of the sugar, the egg yolks and cornflour in a large bowl with an electric mixer until smooth. Add the vanilla, sour cream and juice; beat until just combined. Fold in the glace ginger.
3.Beat the egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add the remaining 1/4 cup of sugar, beating until dissolved. With a large balloon whisk, fold the egg white mixture into the cream cheese mixture.
4.Spread the filling into biscuit crust; place on a baking-paper lined oven tray. Bake cheesecake for about 1 hour or until just set. Switch off oven, cool in the oven with the door ajar. This helps to prevent the cheesecake from cracking.
5.Cut the cheeks from the mangoes; peel. Place the cut side of the mango cheeks on a board; slice thinly. Top the cheesecake with mango slices.

Suitable to freeze. Butter suitable to microwave. Stem ginger cookies are available from some supermarkets. If unavailable, use ginger nuts.


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