Lemon and Mango Cheesecake

Cheesecake and I,or I and cheesecake,which ever way you choose to say it, at the best of times we don't get along.Whether its baked,or set,a slice would not be my preferred choice from a menu, as I often find it a little heavy and hard to digest after a meal,or even just with a cup of coffee.In my mind,a cheesecake should be lighter than light,silky but yet have a mild and distinctive flavour.In 2009 Neven McGuire gave me a lovely gift of his latest cookery book called "Food from the Sun". In it I came across this beautiful citrus and fresh recipe which most certainly ticks all the boxes for me,and I very much hope you also enjoy as its quick and simple to make,but oh so tasty.I have changed some of the original recipe ever so slightly,but it still has the same great taste.These ingredients I am giving you will make a 9in(23cm) cheesecake which will serve approximately 12-14 people,but i often make one by reducing the ingredients in half and using a 6-7in tin which will quite comfortably serve 8 adults.I also find that its best to make any set cheesecake late the evening before,or early in the day you intend to serve it.Any longer than this it just some how tends to loose its lovely lightness.

Ingredients   
75g(3oz) butter melted
250g(9oz) crushed ginger-nut biscuits.
I like to crush the biscuits in a flat bottom
plastic bowl using a bottle as it does not dust
or crumb them as much as a blender does. 

 Filling
4 gelatine leaves
175ml(6fl oz) milk
1tsp of a good quality vanilla essence
175g(6oz) caster or granulated sugar
500g(9oz) of full fat Philadelphia cream cheese
finely grated rind and juice of 2 lemons
150ml (5fl oz) thick Greek yoghurt

For the Fruit Topping

2 gelatine leaves
400g can of mango slices
drained or 2 large mangoes
peeled and sliced or I use
frozen mangoes slices.

Raspberry Coulis

200g/7oz fresh or frozen raspberries
50g/2oz caster sugar

Method

Melt the butter in a saucepan and add to your bowl of crushed biscuits.Mix well and add to a 9in loose bottomed,spring-form cake tin.Press down the biscuits gently with the back of a spoon and makesure the base is level.Pop into your fridge to chill while you get on with the filling.

For your filling,soak the gelatine leaves in cold water for 10 minutes.Add the milk and vanilla to a saucepan and heat over a median heat but do not allow to boil.Squeeze out excess water and add the gelatine into the milk followed by the sugar whisking until everything is dissolved.Allow to cool a little.
In another bowl add the cream cheese,rind & juice of your lemons and the Greek yoghurt.Beat with an electric hand held mixer on a slow speed until everything is smooth,then slowly add the milk a little at a time until all is incorporated.Pour on top of the set biscuit base and refrigerate for at least an hour.

For the topping,soak the gelatine leaves in cold water for 10 minutes.Place the mangoes in a large jug and using a hand healed  food processor,blend until smooth.Squeeze the gelatine and remove the excess water from the bowl,add the gelatine back into the bowl along with a tablespoon of cold water.Microwave for 5 seconds until dissolved.Whisk  the gelatine into the mango puree and pour over the cheesecake,spreading evenly with the back of a spoon.Chill for another 2-3 hours until set.

For the raspberry coulis,(allow fruit to defrost if using frozen) pop the fruit and sugar into a jug and using a hand healed food processor,blend until smooth.Press through a fine sieve into a bowl to remove the seeds.Cover and chill until needed.This is also delicious with ice-cream if you have any left over.

To serve,run a sharp knife around the inside of the tin to loosen the cheesecake,and remove onto a pretty plate or cake stand.Present to your guests at the dinner table.Drizzle some raspberry coulis on your serving plates and place a slice of your delicious cheesecake on top.Prosenting food this way is very important,as it makes your guests feel very welcome,and of course,I'm sure,you'll have  lots of compliments going your way too.

Your guests will be asking for more.YUM

 

  

     
 

Hello readers and followers , my name is Fiona Egan. I live  at Cloughan Farm, Abbeyshrule, Co Longford with my wonderful husband Michael Farrell.I run a very busy catering and cookery school here at our lovely home and farm. From as far back as I can remember, I have always enjoyed cooking and baking but most of all entertaining..

 I believe strongly in producing and eating pure & honest, healthy food. How our food is produced is just as important to me as what we eat. Supporting local producers is the success for local communities. Remember if you don’t use them you loss them. On my blog I will be posting delicious recipes from time to time plus what's happening in our garden and farm, and I'm sure I'll have a few surprises from what ever life throws at me along the way.I will also be chatting and sharing my conversation with you,from people who inspire me in my life.
So I am really looking forward on getting started and would love to here from you,what ever the question or funny story is.


Fiona..