I do like cheesecake but I prefer a sponge base to a biscuit base but you can use either.
I really enjoyed this combination. I will be making it again but using mascarpone cheese instead of soft cheese.
Genoise Sponge
(1) 2 Eggs
(1) 60g Caster Sugar
(2) 60g Plain Flour
(3) 20g Melted butter
Cheesecake
(1) 200g Soft cheese
(1) 50g Icing Sugar
(2) 150g Double Cream
(2) 150g Mango Pulp (I used tin mango and blended it)
(3) 6g gelatine
(3) 1.5 TBSP boiling water
METHOD
Genoise Sponge
Line the bottom of a 6 inch springform tin.
Whisk ingredients (1) until you have reached ribbon stage. The mixture will turn thick with a creamy look, this can take 5 mins. Sieve in (2) a bit a time and fold into the egg mixture gently without knocking out too much air. Add a table spoon of egg and flour mixture to the melted butter, mix well and then pour the butter mixture into the flour and egg mixture and fold in gently without knocking out the air.
I used the 9 in 1 Ninja to bake to the sponge, “bake” function, 170 for 22mins
Allow to cool completely in the tin.
Cheese cake
Whisk ingredients (1) until smooth, add ingredients (2) and whisk until thick. Add the gelatine to the hot water, mix well and then add to the mixture. Whisk everything well. Pour the mixture over the cooled sponge. Use some of the left over mango puree to the top and swirl with a spoon. You can keep the remainder to pour over the cheesecake when you serve it.
The cheesecake will require at least 6 hours in the fridge set fully or overnight.
