"Here is my tropical take on the classic cheesecake with its glossy mango coulis, creamy centre and @realafricanfoods chin chin crumbly base. This cheesecake is sure to be a crowd-pleaser. Who wants some?"
Chin Chin Mango Cheesecake
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Prep time 15mins
Cook time 1hr
Serves or Makes: 9
Recipe Card
ingredients
- 300g of chin chin
- 85g of unsalted butter melted
- brown sugar
- 2 sheets of leaf gelatine
- 2 tbsp lemon juice
- 350g of cream cheese
- 100g caster sugar
- 400g of Greek yoghurt
- 2 tbsp vanilla extract
- Frozen mango or fresh mango
- 1 lime
Method
Step 1
1. Butter a 9-inch springform cake tin and line it with baking parchment. In a food processor combine the chin chin with a little brown sugar and butter until you have the consistency of wet sand. Use the mixture to line the base of the tin. Pop in the oven for about 12-15 mins at 180oc for a crispier base. Otherwise, you are more than welcome to transfer to the fridge for 10 mins.
Step 2
2. Meanwhile, soften the gelatine in lemon juice and a little water for 5 mins. Heat the mixture in a small saucepan over low heat ensuring that the gelatine has dissolved. Beat together the cream cheese and white caster sugar in a mixing bowl using either a whisk or a handheld electric whisk for 2-3 mins. Add the Greek yoghurt and gelatine mixture and mix again until smooth. Finally, add the vanilla extract and beat well. Remove the biscuit base from the oven (it would be brown and that is fine) from there pour the cream cheese mixture into the base and tap gently to release any trapped air bubbles
Step 3
3. Put the frozen mango in a small saucepan (you may want to add little water to help the mango to thraw) Along with sugar, 1 tbsp of vanilla extract and the juice of 1 small lime. Cook on a low medium heat for 10-15 mins. Remove from the stove and leave to cool down for a few minutes. Add in a food processor and blend until smooth. I like my sauce thick but in case you like it thinner. You can strain the coulis through a sieve to remove any unblended fruit.
Step 4
4. Spoon about 5 teaspoons of the mango coulis over the top of the cream mixture. Using a toothpick - swirl to create a marbled effect. Then transfer to the fridge and chill overnight. When ready to serve, remove from the springform tin and cut slices using a sharp knife (run under hot water then dry to heat it) transfer to a serving plate and enjoy! Feel free to add additional mangos to garnish.