Baked at The Billy Button Cafe for a scene in a manuscript I'm working on.
Vera’s Mango Cheesecake
(adapted from a Nigella recipe)
50 g ( 2 oz) rolled oats
100 g (4 oz) granita biscuits (or Graham crackers)
100 g (3 ½ oz) butter, melted
½ cup mixed nuts
TO MAKE BASE
Whizz up all ingredients in a blender and press into a springform pan (9 inch diameter), then refrigerate. (If I don’t have nuts or oats to hand, I just make Nigella’s base which is 8 oz graham crackers, 3 tblspn brown sugar, 1 stick butter)
PREHEAT OVEN: 175 celsius (or 325 Fahrenheit)
650 g (1 ½ lb) cream cheese
75 g (3 oz) white sugar
2 tspn vanilla
400 g (1 lb) pureed fresh mango (to make approx. 2 cups)
1 tblsp fresh lime juice
TO MAKE FILLING
Beat cream cheese until smooth, then add sugar, then add eggs one at a time beating until mixed. Then add vanilla, mango and lime, beat until smooth.
Pour the filling into the base and bake for approx. 1 hour and 15 minutes (can be as long as 1 hour and 45 depending on how juicy the mangoes are – I cook mine until the top only has a bit of a wobble).
I serve mine with a bowl of sliced strawberries and kiwi fruit on the side.
I am too lazy for this step, but apparently it should be cooked in a “bath”: to do so, place the filled springform pan on two sheets of foil, and bring the sides up so there is a “nest” of foil around the outside of the pan. This foil-wrapped pan then goes into a large baking dish, boiling water is poured in the baking dish to form the “bath” and then cook as above. Caution: this is HEAVY.