Mango orange and nutmeg cheesecake

Posted on Sep 2011 - by Tandoori Editor
Mango orange and nutmeg cheesecake

Spices are all the rage with John Gregory-Smith’s new recipe book The Mighty Spice Cookbook, as Tandoori demonstrates.

100 g/3½oz unsalted butter, plus extra for greasing
200 g/7 oz digestive biscuits
1 tbsp caster sugar
1 large mangoes, peeled, pitted and cut into chunks
50 ml/1½ oz/3 tbsp orange juice
900 g/2 lb cream cheese
100 g/3½ oz/heaped ¾ cup icing sugar
¼ fresh nutmeg, finely grated, plus extra for sprinkling
Grease the sides and base of a 20 x 10 cm/8” x 4” non-stick springform cake tin and line the base with baking parchment.
Put the digestive biscuits into a food processor and blend to a fine crumb. Tip the biscuit crumbs into a saucepan and rinse the food processor bowl.
Add the butter and caster sugar to the crumb mix, place over a medium heat and mix together until the butter and sugar has melted completely.
Tip the biscuit mixture into the prepared cake tin, then push it down, using a spoon, to form an even layer across the base. Refrigerate for 30 minutes.
Meanwhile, put the mango and orange juice into a food processor bowl and blend to a purée. Pass the purée through a sieve and divide the mixture in two.
Cover one portion and refrigerate to serve with the cheesecake when it’s ready and return the other portion to the food processor bowl.
Put the cream cheese, icing sugar, freshly grated nutmeg into the food processor bowl with the mango and orange purée and blend until smooth.
Scrape the cheese and mango mixture over the biscuit base in the cake tin and refrigerate for 8 hours or overnight.
When you are ready to serve, pop open the springform mechanism on the cake tin, carefully remove the sides and slowly slip the cake off the bottom onto a serving plate.
Sprinkle with finely grated fresh nutmeg, drizzle over the remaining mango and orange purée and serve.
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