Mango Cheesecake

Even after eating mangoes to my heart's content during mango season, I keep a small container of purée in the freezer just in case it wasn't enough.

Also, I don't find plain gelatin here - only the flavoured variety. On my last trip abroad, I stocked up on Agar Agar which is a vegetarian option.

This recipe is easy but with some effort in presentation it looks like you've slaved over it for hours.

For the crust

15-20 McVities Ginger biscuits (you can use regular Digestive biscuits as well)

2 tbsp melted butter

Grind biscuits into crumbs in a food processor. I prefer it to be coarse without any big pieces. Add the butter into it and with your hands mix well. The crumbs should be evenly coated.

Line a 9-inch springform pan. I like this way of presentation better because you can remove the sides to reveal the perfectly set layers, without disturbing the base. You could also use a flat-bottom glass casserole but it's a little tricky to take out a clean slice of cake. If you have enough, you could use shot glasses and make individual servings as well.

Place the crumbs in the container of choice. Gently press down with your fingers or the back of a spoon for an even layer about 1/4 inch in thickness. Pat down the edges so they're smooth. Refrigerate for an hour.

For the filling

1 cup cream cheese

1/2 cup cream

1/2 cup mango purée

1 tbsp lemon juice

1/4 cup sugar (adjust according to taste)

2 tsp Agar Agar powder

1/2 cup water

If you have a hand whisk use that but since I had my blender out I used that instead. Mix in the cream cheese and cream and blend for 10 seconds. Add the mango purée, sugar, and lemon juice. Blend for another 10 seconds.

In a saucepan, boil the water. Add the agar agar powder and mix well till dissolved. Transfer the mango cream into the water and mix well. Pour into the container with the biscuit layer put it back in the fridge to set and cool for at least an hour or two.

When ready to serve, place the pan on a serving plate. With a knife just go around the edges to separate the cake. Remove the edge of the pan. Let the base remain. 

Options for the topping

Fresh mango slices

Sliced fruits like oranges, kiwi, pomegranate seeds, cherries, berries, apricots

Crumbs of honey-roasted nuts

Chocolate flakes

Edible flowers

I've used fresh nasturtium flowers. They have a mild mustard taste. That and the slight crunch of the stems went well with the soft cake.