Name: Mango rose cheesecakes
Cook time: 60 min
Total time: 60 min
Ingredients: 250 gram cream cheese; 1 x 450g unfilled store-bought sponge slab (13cm x 18cm) (5¼-inch x 7¼-inch); 1 teaspoon powdered gelatine; 2 tablespoon lime juice; 2 teaspoon lime rind, finely grated; 1/4 cup (55g) caster (superfine) sugar; 1 cup (250ml) pouring cream; 2 medium firm ripe mangoes (860g)

Ingredients

250 gram cream cheese

1 x 450g unfilled store-bought sponge slab (13cm x 18cm) (5¼-inch x 7¼-inch)

1 teaspoon powdered gelatine

2 tablespoon lime juice

2 teaspoon lime rind, finely grated

1/4 cup (55g) caster (superfine) sugar

1 cup (250ml) pouring cream

2 medium firm ripe mangoes (860g)

Method

1.Have cream cheese at room temperature.

2.Split sponge cake into two even layers. Using base of one springform pan as a guide, cut out four rounds of sponge. Use scraps of sponge to patch and complete rounds, as necessary.

3.Line base and sides of springform pans with baking paper. Place sponge rounds into pans.

4.To make cheesecake, sprinkle gelatine over juice in small heatproof jug. Stand 5 minutes then place jug in small saucepan of simmering water, stir until gelatine is dissolved. Cool 5 minutes.

5.Beat cream cheese, rind and sugar in small bowl with electric mixer until smooth, beat in cream. Stir in gelatine mixture.

6.Divide cream cheese mixture evenly between pans, level tops. Refrigerate overnight.

7.Remove cheesecakes from pans, place on serving plates. Slice mango into 3mm (-inch) thick slices. Starting from the centre of each cheesecake, and using small pieces of mango first, arrange slices into a rose shape.

Equipment: 4 x 10cm (4-inch) (closed) springform pans Everybody loves their own individual dessert here, the tropical flavours blend happily with the creamy cheesecake filling. The mango rose pattern is simple to achieve, but looks impressive on the cheesecakes. We used a plain store-bought sponge for this recipe, you can make your own, if you like. Grate the rind from the lime before juicing it. The cheesecakes are at their best made one day ahead, keep refrigerated. Using base of the springform pan, cut out two sponge rounds close to the edge. Use scraps to complete second sponge round. You need mangoes that are ripe, but firm enough to slice thinly. Peel mangoes, remove cheeks from seed, and then slice the cheeks. Starting from the centre of the cheesecake, and using small slices of mango for the bud, arrange mango slices into a rose shape.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy