Cheesecake with mango curd
A luscious lemon cheesecake with mango curd and a pistachio base. Indulge in this chewy, crispy pistachio base topped with creamy mango curd and tangy cheesecake filling.
Ingredients
Pistachio base
2 egg whites, 50 g
25 g Dansukker Superfine Sugar
30 g pistachios
25 g ground almonds
1 pinch salt
60 g Dansukker Organic Icing Sugar
Mango curd
250 g mango, frozen
2 eggs
180 g Dansukker Jam Sugar
25 g butter
Cheesecake filling
3 egg yolks
120 g Dansukker Organic Icing Sugar
40 g Dansukker Glucose Syrup
zest of 1/2 lemon, ideally organic
30 g lemon juice
200 g cream cheese
100 g crème fraiche 34%
300 ml whipping cream
Lemon glaze
100 ml lemon juice
1 passion fruit
190 g Dansukker Jelly Sugar Multi
Instructions
Make the pistachio base and mango curd a day in advance. Start with the pistachio base. Preheat the oven to 175 °C, fan.
Beat the egg whites with the superfine sugar until stiff. Finely chop the pistachios and mix them with the ground almonds, salt and icing sugar.
Gently fold the pistachio mixture into the beaten egg whites and stir the mixture until smooth. Grease a round cake tin about 18 cm in diameter and pour the mixture into it. Bake in the lower part of the oven for approx. 10 minutes. Allow to cool.
Prepare the mango curd. Thaw the mango and liquidise to a smooth paste. Combine the mango, eggs and jam sugar in a heavy-based saucepan. Place the saucepan on the heat and whisk constantly until the mixture starts to thicken. Add the butter a small piece at a time, whisking constantly.
Take the saucepan off the heat and strain the mango curd through a fine sieve. Allow to cool, then pour the curd into a round silicone mould 18 cm in diameter. Put in the freezer for at least 2 hours.
Prepare the cheesecake: Beat the egg yolks, icing sugar and glucose syrup in a bowl. Add the lemon zest, lemon juice, cream cheese and crème fraiche and whisk until the mixture is smooth. Whip the cream in a separate bowl and fold into the mixture.
Place the pistachio base in the centre of a flan ring or springform tin 20 cm in diameter, ideally with hard plastic wrap around the sides of the flan ring so the form will be high enough. Remove the mango curd from the mould and place it on the pistachio base.
If you're using a flan ring without a base, put plastic wrap underneath and round the sides to keep the filling in place. Pour the lemon cheesecake mixture into the mould so that the top and sides of the pistachio base and mango curd are covered. Freeze immediately for about 3 hours.
Prepare the lemon glaze. Combine the lemon juice, strained passion fruit juice and jelly sugar in a saucepan. Boil for 1 minute, then allow to cool slightly. Remove the cheesecake from the freezer, top with the glaze, then freeze again for another hour or so.
Take the cake out of the freezer and remove the mould and plastic wrap. Serve after leaving the cake for 10–15 minutes at room temperature.
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