Delicious UK - (09)September 2020

Therecipe

SERVES16.HANDS-ONTIME 30 MIN,

OVENTIME1 HOUR 30 MIN,PLUSATLEAST

2 HOURS COOLING AND 4 HOURS CHILLING

MAKE

AHEAD

Youneedtostarttherecipe

atleast6 hoursaheador,

ideally,thedaybefore– the

cheesecakeneedstobewellchilled

beforeyouaddthetoppingsoit

doesn’tsinkinthemiddle.Youcan

makethetoppinga fewhoursahead

(keepatroomtemperature),then

spoonit overjustbeforeserving.

FOOD

TEAM’S

TIP

Liquidglucoseisa clear

syrupfoundinthebaking

aisleoflargesupermarkets;

it doesn’tcrystallisewhenheated.

You’llhavetoppingleftover.Keep

chilledandusetodrizzleover

frozen yogurt or ice cream.

• 180gwhitechocolate


• 500gHobnobsorotheroatbiscuits


• 200gunsaltedbutter,melted and
  cooledfora fewminutes


• 2 tspgroundginger


• 2 tspmixedspice


• 2 ripemangoes,peeled,flesh
  slicedawayfromthestone and
  cutintoroughchunks


• 750gfull-fatcreamcheese(we
  usedPhiladelphia) at room
  temperature


• 110gcastersugar


• 1 tbspcornflour


• 3 largefree-rangeeggs


• 125mlsinglecream


• Finely grated zest 1 orange

THE BIG PUD

Withthisbakedbeautyyougeta doublehitofsublimetropicalflavours:a light,

fluffymangofillinganda passionfruitdrizzleontop.Makeitahead,addthe

sophisticated-yet-easy topping at the last minute, then sit back and enjoy the praise

MANGO CHEESECAKE WITH

BURNT HONEY & PASSION FRUIT

FORTHETOPPING(SEEMAKE AHEAD)

• 180grunnyhoney


• 60gliquidglucose(seetip)


• 8 ripepassionfruit,halvedand
  pulpscoopedoutwitha teaspoon


• 180ml orange juice

YOU’LLALSONEED...

• 23cmrounddeeploose-bottomed
  caketin,wellgreased;food
  processor(orstick blender and
  electric mixer)

1 Heattheovento150°C/130°Cfan/

gas3½.Putthewhitechocolateina

heatproofbowlsetovera saucepan

ofgentlysimmeringwater(don’tlet

thebowltouchthewater)and leave

tomelt.Setasidetocool.

2 Putthebiscuitsina food

processorandpulsetofinecrumbs.

Addthebutter,gingerandmixed

spice,thenpulseuntilcombined.

(Alternatively,crushthebiscuitsin

a foodbagusinga rollingpin,then

putina bowlandmixinthebutter

andspices.)Firmlypressthemixture

overthebaseandupthesidesofthe

preparedtin,thenchilluntilneeded.

3 Cleanthefoodprocessor,then

addthemangofleshandwhizzto

a purée(orusea stickblender).

Scrapeintoa bowlandsetaside.

Rinseouttheprocessor,thenwhizz

thecreamcheeseuntilsmooth.

Addthesugar,cornflourandeggs,

thenwhizzagainuntilcombined.

Addthemangopurée,melted

chocolate, cream and orange zest,

thenwhizzagaintocombine.(Ifyou

don’thavea foodprocessoryoucan

usea standmixerorhandmixerfor

thisstep.)Pourthecheesecake

mixtureoverthefirmed-up biscuit

baseandlevelthetop.

4 Transfertoa bakingtrayandbake

for1 hour 30 minutesoruntilset

attheedgeswitha gentlewobble

inthecentre.Turnofftheoven

withthedoorslightlyajar,then

leavethecheesecaketocool

completelyintheoven(thiswill

takeatleast2 hours).Oncethe

cheesecakehascooled,chillforat

least4 hours(orovernight)untilit’s

setandfeelsfirm– seeMakeAhead.

5 Fortheburnthoneyandpassion

fruittopping,putthehoneyand

glucoseina saucepanovera high

heat,thenbringtotheboil.Cook

for4 minutesoruntilthemixture

darkens.Stirinthepassionfruit

andorangejuice,thenreturntothe

boil.Cook,stirringregularly,for

10-12minutesuntilreducedand

sticky,usinga spoontoskimaway

anybubbles.Transfertoa heatproof

bowlandleavethetoppingto stand

untilcompletelycooled.

6 Toserve,removethecheesecake

fromthetin,thenputona serving

plate.Poursomecooledtopping

overthechilledcheesecake, then

servetherestalongside.

PERSERVING529kcals,33.8gfat

(18.6gsaturated),8gprotein,

46.6gcarbs(31.8g sugars), 0.7g salt,

3.5g fibre

82 deliciousmagazine.co.uk