Tropical Champagne® Mango Cheesecake

Ingredients

Base
  • 3 oz. unsalted butter, melted
  • 2 cups chocolate graham crackers, crushed
  • 1/2 cup shredded coconut
  • 1/4 cup sugar
Filling:
  • 2 tbs gelatin
  • 4 oz. orange juice
  • 12 oz. Philadelphia cream cheese, softened
  • 5 oz. caster/superfine sugar
  • 2 egg yolks
  • 1 1/2 tsp lemon juice
  • 2 Champagne® mangos, peeled and hauled
  • 8 oz. heavy cream, whipped to soft peaks
  • 2 egg whites, whipped to stiff peaks

Instructions:

For the base: Line the base of an 8 1/2-inch spring-form pan with a parchment circle. Combine all of the above ingredients together in a food processor and process until mixed. Press into the bottom of the spring-form and refrigerate for at least thirty minutes.

In a bowl, bloom the gelatin with the orange juice for about 3 minutes. Place the bowl over a hot water bath until the gelatin melts, then let cool to touch. Cream the sugar and cheese in a bowl until combined. Add the yolks and then the lemon juice. In a separate bowl, mash the mango to a paste and add to the cheese mixture. Mix until completely combined, and then fold in the whipped cream, followed by the whipped egg whites. Pour onto the base and chill for 4-6 hours.

For the garnish:
  • 1 pt. Fresh strawberries, cleaned and sliced
  • 4 kiwi fruit, peeled and sliced
  • 1/2 cup pineapple, cleaned and sliced
  • 2 oz. apricot glaze
  • 4 oz. water

After the cheesecake has chilled, carefully remove it from the spring-form pan. In a small saucepot, melt the apricot glaze and water together. Brush a thin coat of the glaze over the top of the cheesecake to make the fruit stick. Fan the fruit around the top of the cheesecake in a circular fashion, being sure to keep all of the same fruits in line. When the entire top of the cheesecake has been covered by one layer of fruit, glaze the top of the fruit.

Refrigerate until ready and ENJOY!

This recipe was created for the Champagne® mango by Le Cordon Bleu Pittsburgh International Culinary Academy.

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