Australian Women's Weekly
Ingredients
Method
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.
Note
