Triple Layer Mango Cheesecake

Hello and Happy Monday to you!

Allow me to send some virtual sunshine to you, wherever you are :D

Hope you had a great weekend. I sure enjoyed the heat and sunshine we have been blessed with. Tell me what you got up to! I was enjoying the sun outside the Krispy Kreme at the Metrocentre. Dum dee dum.

Anyway, remember the luscious No Bake Strawberry Cheesecake recipe I shared, well, obviously being the sucker that I am, I had bought enough ingredients to make 2 cheesecakes. I know you should only buy what you need, but those 3 for 2 offers always gets me. It makes sense right? Right? 

I wanted to use up those ingredients so I decided to take advantage of the lovely mangoes I have been seeing and serve up a cold and refreshing mango cheesecake. The basics of this recipe are the same as the No Bake Strawberry Cheesecake, just swap the strawberries for 1 medium sized mango. I also added an extra layer of light sponge cake on top of the biscuit base - hence the 3 layers. The sponge cake doesn't contain any butter, and just works really well with the light cream cheese. This cake is really just fabulous on a hot humid day. Make this for your summer parties and it will be be the star of the party.

Since the recipe for the base and cheese layers are essentially the same, I am just going to share the recipe for the sponge cake layer and mango purée topping here.

Recipe for the Sponge Cake

Prep Time 15 minutes / Baking Time 30 minutes

You will need an 8" Springform Baking Tin

75gm Self Raising Flour
60gm Sugar
3 Eggs
1/2 tsp Vanilla Essence
Pinch of Salt

Method

1. Line your baking tin with parchment paper and pre-heat your oven to 150°C

2. Sieve the Self Raising Flour and salt together.

3. Separate your eggs and place the yolks with half the sugar into a mixing bowl. Whisk until evenly combined and you get a nice creamy mixture. Add in the Vanilla Essence.

 4. In another bowl, whisk the egg whites until it forms soft peaks. 

Soft Peaks

5. Once it has reached this stage, slowly add in the remainder of the sugar. Beat until the whites form stiff peaks.

Stiff Peaks

6. Now, add a little of the egg white mixture on top of the egg yolk mixture. Just add a little first - you want to introduce the egg whites to the egg yolks for a happy marriage. Fold the egg whites in gently until its evenly combined. Next, add in the rest of the egg whites in 2 stages. Remember to fold in gently.

7. Fold in the sifted Self Raising Flour in stages. Again, you have to have a light hand when you are folding the flour in. The batter should be light and foamy here.

The finished batter should look something like this

8. Pour the batter into your baking tin and bake for 25-30 minutes. Once baked, removed from the tin and leave to cool on a wire rack.

9. Once you have made the biscuit base, you will add this sponge layer on top of the biscuit base.

10. Pour the cream cheese mixture over the sponge layer and let the mixture chill for 2-3 hours in the fridge.

Mango Purée for the topping

When you make the mango purée for the cream cheese mixture, make some extra, about 150ml extra should do it.

Then, gently heat the mango purée up in a pan. Do not boil the purée  just heat it up enough to dissolve a tablespoon of cornstarch in. Then, whisk until even. Pour the mango purée over the chilled cheesecake to get a brilliant yellow colour on top. 

Let it chill overnight or until its firm then decorate with more fruits! I chose strawberries, mangoes and blueberries here but go for whatever you favour and make it pretty. Enjoy!

The distinct 3 layers of the cake. A very rushed photo, so not the best shot.