Dovers House Bed and Breakfast Looe - Our Mango and Ginger Cheesecake Creation

A Cheesecake to remember!

This exotic, creamy cheesecake is the perfect end to any meal (or the perfect snack to keep in the fridge!!). We had this after a Thai Curry and the Mango flavour and cooling effect really was the ticket.

We've laid out this recipe in a three stage approach, but it is very easy and quick. You just need to leave a few hours before you want to eat this so it can fully set.



 

1. The Base 

Ingredients:

100g Ginger biscuits

200g Digestive biscuits

50g mixed nuts (almonds, brazils, walnuts)

1/4 tsp cinnamon

100g butter melted

Blend all dry ingredients add in the melted butter, combine and turn into a greased 10 inch round loose bottom cake tin. Press the mixture evenly and firmly to form the base and refrigerate whilst carrying on with step 2.

2. The Filling

Ingredients:

600ml double cream

75g caster sugar

500g mascarpone cheese

50g mixed nuts(almonds walnuts brazils)

1/4 tsp cinnamon

1/2 tsp vanilla essence

2tbls maple syrup

Method:

Blend the nuts with the cinnamon and then add to the remaining ingredients. Whisk the mixture until stiff peaks form and smooth it over the prepared base.

3. The Mango Topping

Mango Pulp/puree (usually tinned in the world foods ilse around 800g)

Juice and grated rind of 1 lemon

Arrowroot/cornflour to thicken (approx 2tblsp)

Add the Mango to a pan on a low heat and slowly bring to a low simmer. Mix the arrowroot/cornflour with some cold water and stir into the Mango until thickened. Remove from the heat and leave to cool stirring occasionally to stop a skin forming. When the mango is cooled, spread evenly over filling and put back into fridge to set for around 2 hours.

Then....Enjoy!!!!

Learn more about us at Dovers House by visiting our website www.dovershouse.co.uk or find us on Facebook.