Now as a self-confident cheesecake-baker, which means 3 successful cakes in a row, I started to experiment. Sometimes I read the “Cheesecake Factory`s” menu as in inspiration, trying to not to look at the pictures as my heart would break. Cheesecakes are pretty much good with anything of course fruit wise, and when you know what you are doing, they are also rewarding and easy! Baking is fun, and the results are getting better and better with some practice. So when I had a few mangoes in my fridge, I thought why not? Mango cheesecake here I come!
But I thought mangoes by themself are not enough, I wanted something special, and also something sour. When in my cocktail cabinet I found an old bottle of Monin passionfruit cocktail base. The 2 fruits are just great together. If you don’t have any passionfruit, you could also try some blackberry or cranberry cordial, they work good as well!
- 2 hand-full of plain small biscuits broken into small pieces
- 150g of melted butter
- 600g of PHILADELPHIA creme cheese:)
- 2 eggs
- 2 ripe mangoes
- 1/2 cup of sugar
- vanilla extract
- 1 lemon
- 2 tbsp of sour creme
- cold whipcreme
- 1 fresh passionfruit or passionfruit pulp..like Monin.
Preheat the oven for 18cC. Mix the melted butter with the biscuit, 2 tbsp of sugar, vanilla, and juice of half a lemon in a bowl. Mix it well together, until it becomes soft. Lay it down equally on your cake base and put it in the oven for about 10 minutes.
In a bowl mix the creme cheese, with the sugar, and sour creme. Add the egg yolks 1 at a time, mix it well. Whip the egg whites until it becomes a nice white foam, and fold it in the creme cheese mix carefully with a plastic spatula. Add some vanilla extract, the other half of the lemon juice and the whipped creme.
Take the biscuit base out of the oven. Lay down the fruits, and pour over the cheese mix. Bake for about 20 minutes. Let it set and cool before u take it out of the base. Serve cold!