Mango Cheese Cake

Ingredient

Method

Base :  260g crushed biscuit,  130g butter, 20g sugar Filling:  400g cream cheese, 100g caster sugar, 3 eggs, 1tbsp lemon juice, 220g mango puree, ½ tsp yellow color, 2tbsp corn starch, 1tsp vanilla essence 150g heavy cream Topping: 1 1/2 tsp gelatine,  30ml hot water,  20g sugar (may adjust accordingly), 150g mango puree Mango puree: 1tbsp lemon juice, 350g mango, 50-60g sugar (may adjust accordingly)                                             Other: some mango slices

1. Base: stir all ingredients until combined. Press mixture into base of 8 inches cake tin. 2. Filling: beat together the cream cheese, sugar, and vanilla extract until thick and creamy. Add the egss, one at a time and continue mixing until the mixture is well blended. 3. Fold in lemon juice,heavy cream and corn starch and mix  until well combined. 4. Bring some mango slices onto the biscuit base. 5. Pour 3/4 of filling into tin. Baked for 15-20 minutes or until surface almost set at 180C. 6. Mango puree: combine all ingredient into blender and blend well. 7. Pour the 220g mango puree and yellow color into the remaining cheese batter and mix well. 8. Pour the mango cheese batter into tin over original batter and baked for 40-50 minutes. Cool completely. 9. Topping: sprinkle gelatin and sugar over hot water and let sit for at least 5 minutes. Add gelatin mixture into mango puree and mix well. Pour onto the cooled cheese cake and chill in fridge over night.