I am nothing if not ambitious. I found this delicious cheesecake recipe on Gourmet Traveller, which nobly seeks to bring out everyone’s inner, extravagant master chef. I rushed out and bought a fortune’s worth of mascarpone cheese and promptly lost passion for making this complicated cake. Two days before the expiry of the expensive cheese, I was back in the kitchen – with spectacular results. There is nothing very difficult about this cake (or most cooking), it just requires a lot of patience to finish making it. If you’re looking to impress, this is the dessert for you.
This is one of the most complicated cheesecakes I have ever made, but it was convenient in that it can be broken down into many stages over a few days. It was less convenient discovering that my blender isn’t water tight as boiling hot mango water sprayed all over me.
Like countless others before me, I fell in love with mascarpone’s ability to induce a never ending debate amongst my tastebuds. “Is it cream? Or cheese? Cream. Cheese. Cream. Cheese.” It is a blessing that this decadent dessert is a little annoying to make, because I shudder to think of the consequences of being able to whip these up all winter.
I’ve chunked the recipe below into steps you can do over one or two days.
Mango Jelly & Coconut Mascarpone Cheesecake
- 190g softened butter
- 110g brown sugar
- 110g cup plain flour
- 110g desiccated coconut
- 500g coarsely chopped mangoes (about 3 mangoes)
- 100g caster sugar
- 20 mL lemon juice
- 2 titanium strength gelatine leaves (I think I just swapped it with a 1:1 ratio for gelatine powder)
- 750g mascarpone
- 2tbsp finely grated lemon rind
- 2 tbsp milk
- 1.5 gelatine leaves (again, used powder)
- 4 egg yolks
- ½ cup caster sugar
- 25 mL lemon juice
- Preheat oven to 180 degrees Celsius.
- Cream 140g butter and 80g brown sugar, until fluffy. Add coconut and flour.
- Line a tray with baking paper and press this mixture into a 1 cm thick rectangle in the tray. Refrigerate for 30 minutes.
- Combine mango and 1L of water in a large saucepan, bring to simmer over a medium heat and cook for 30 minutes.
- Approx 30 mins wait while mango mixture cooks and base refrigerates
- Take base out of fridge and bake for 12-15 minutes
- Meanwhile, take the mango off the stove and blend using a hand blender or food processor.
- Strain through a sieve to get 400mL of juice and discard pulp (on your compost I hope, not into landfill)
- Combine mango juice with sugar in a clean saucepan over medium heat until sugar dissolves. Bring it to the boil, then remove from heat and add lemon juice.
- Add gelatine, stir, stand till cool.
- Once the base has finished baking, break it up and put it in a food processor. Melt the remaining butter and add it and the remaining sugar to the food processor.
- Line a baking tray with baking paper, place a cheesecake tin ring on the tray (do not leave the base in) and press the mixture into the tin.
- Refrigerate for 1 hour
- For the mascarpone mousse, add the mascarpone and the lemon to a bowl, fold in gently.
- Heat milk in a saucepan to just below simmering point and add gelatine. Stir to dissolve and then stand for 5 mins until cool.
- Add mixture to mascarpone mix
- Mix the egg yolks and caster sugar together in a heatproof boil over a saucepan of simmering water for 5-7 minutes (or until thick and pale) then fold through mascarpone mixture.
- Spoon mixture over the base and refrigerate for 2 hours.
- Spoon mango mixture over the top and refrigerate overnight.
A lengthy process, but definitely worth it! All of the steps are quite simple, and each short step is quite quick. This recipe is really about getting the timing right, which is why I suggested doing it in a slightly different order than in the original recipe.