“Mum/Dad! What’s for dessert!?” It’s a common cry all over Perth. At least it was when I grew up. The dinner is barely settled and the household is making demands already. Unfortunately, dessert is not only an overly luxurious way to end every meal, it’s also a bit of a pain to put together. Unless you’re going for a classic like ice cream in a cone, sometimes the work ain’t worth the reward.
Luckily, our loyal food dude Blake Proud has us covered. He joined Kirste and Dan in the studio to share a deceptively simple mango cheesecake recipe. It’s mango season in Perth, so they’re pretty easy to get. You might even have a tree or two growing in your backyard. Best of all? You don’t even have to add sugar, so it’s very guilt free!
150g Sugar Free Digestive Biscuits
100g unsalted butter (melted)
2 TBS Monk Fruit Powder (or white sugar)
2 medium Mangos (pureed – 75ml for Mango Jelly)
2 TSP Gelatin
250g Cream Cheese
75g Monk fruit powder (or sugar)
150ml whipping cream
75ml Mango Puree (from above)
1 TSP Gelatin Powder
1 TSP Mango Jelly
1 TBL Lemon Juice
Get a 18-20cm Spring Cake Tin and spray with cooking oil. Pop the bottom out, wrap in baking paper and return to the inside of the tin (this helps removing the cheese cake later).
Spray it all with a neutral spray oil to stop it sticking.
Blitz biscuits until nice and crumbly then add butter and monk fruit powder until combined.
Tip in to the cake tin and press down firmly in to the base only.
For the filling, we start by tipping our water in to heat proof bowl and sprinkling our gelatine evenly over the top. Stir well until combined and gelatinous. Zap in the microwave for 30 seconds and stir until fully dissolved. Let cool.
In a food processor add gelatine mix, cream cheese, mango puree (don’t forget to reserve 75ml for the Jelly) cream and monk fruit powder and process until smooth and airy.
Pour in to your cake tin and refrigerate for 2 hours (or freezer to expedite the process).
To make the mango jelly, pour the water in to a heat proof bowl and sprinkle your gelatin and mango jelly over the top evenly. Combine until gelatinous.
Zap in the microwave for 30 seconds.
Pour in your 75ml of reserved mango puree and lemon juice and whisk together well. Leave to cool, then pour over our cheese cake filling after it has chilled.
Refrigerate over night so it is all completely set (12 hours or so).
Gently release spring form pan and slide the baking paper off the tray and transfer to a plate.
Serve with fresh cream and passion fruit pulp and a sprig of mint.
To hear the full chat, check out the podcast below:
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