Tuesday, September 5, 2017

Mango-lemon cheesake

Mangose, mangoes, mangoes.. And most of them are ripe and yammi, so what to do on a hot day between a visit to the Safari and dinner with friends better than.. well, baking is probably not the best idea, but thankfully with air conditioning everything is possible.
To make the sweetness more barelable I used lemons, mainly because they grow in my yard, but you can replace it with lime for a more characteristic taste.


8 graham crackers
75 g coconut oil (about 6 tbsp) or butter (3/4 stick)
1 tsp  sugar (optional)

Cream cheese - mango layer 
500 ml (2 cups) mango pure - obtained from 3 large mangoes
900 gr, 32 ounces of cream cheese (corrected! my mistake, I miscalculated the weight before..)
200 gr sugar (1 cup)
3 eggs + 2 yolks
1 tsp lemon zest (or lime zest), optional

Lemon layer
250 ml (1 cup) sour cream
2 tbsp lemon juice
1 tbsp sugar

Prepare a 9"-10" round cake pen, by greasing lighlty the sides with butter.
Preheat the oven to 160 C, 325 F.
Crumble the crackers, mix with the butter butter and press tightly into the cake form. I used a ziploc to cramble the crackers, but a food processor might speed up your work.
Use the botton of your cup measure to press the crackers evenly in the bottom, and the sides of the form.
In a food processor puree the mango.
Blend the cream cheese with the sugar, add the mangoe pure and the lime yest.
Blend in the eggs one by one, starting with the yolks, incorporating each egg before adding the next.
Reserve some mango pure for decoration.
Pour over the cracker layer and bake at 160C (325F) for 1 hour 15 minutes.
Meanwhile mix the sour cream with the sugar and lemon juice, remove the cake from the oven and spread the sour cream mix over the cream cheese layer.
Add small teaspoons of mango pure in rows or randomly, as many as you please and find virtually appealing.
With the thicked end of a chopstik "cut" through the middle of the dots to create hearts :).
Bake for additional 10 minutes.
Remove from the oven, let it cool, and refrigerate uncovered overnight, or at least 4 hours.

Bon appetit!

Upps.. Sorry. I couldn't find the bottom of my cake form in the mess and hurry, so I used a half size foil pan, I'm sure you can do better :D.

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