Mango & Raspberry Cheesecake
This cheesecake is a celebration of some of the beautiful summer fruits we have in Australia. Spiced up with some spekulatis biscuits and ginger (but feel free to change up the biscuits and omit the ginger if you prefer).
Ingredients:
1 mango
cup frozen raspberries
3 x 250g tubs lite cream cheese
1 cup caster sugar
250g packet spekulatis spiced biscuits
100g butter
4 eggs
2 egg yolks
To Serve:
1 mango thinly sliced
cup lychees
1/2 punnet fresh raspberries
5 pieces crystallised ginger and 1 tbsp syrup (from jar of ginger in syrup)
Preheat oven to 180 degrees C fan forced.
Line a 21cm springform cake tin, then wrap the bottom of the outside in foil (to make a water-tight covering).
Put frozen raspberries into a mortar and pestle and leave at room temperature to melt.
Blitz the biscuits in a food processor till crumbs.
Melt butter then add to biscuit crumbs.
Press biscuit mixture into base of tin and chill.
Blend cream cheese and sugar together in food processor.
Add eggs and yolks and mix well.
Add chopped mango and mix well.
Pour the mixture on top of the biscuit base.
Mash the raspberries to a pulp. Dollop spoonfuls of the raspberries onto the top of the mixture, and using a skewer draw figure-of -eight patterns to form streaks of raspberry, but be careful not to mix too much.
Put tin into large roasting tin and fill to halfway up side of tin with boiling water.
Transfer carefully to the oven and bake for about 1 1/4 hours till set. It will still have a quiver beneath the skin.
Leave to cool.
To serve: mix ginger, syrup, lychees and raspberries together. Put dollop of whipped cream on top of the cheesecake. Arrange mango slices and put lychee/rasp mixture in the middle.