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Calypso® Mango Basque Cheesecake Recipe

Entertaining

Desserts

Cookies & Cakes

Prep Time

45 mins
Cook Time

55 mins + 4 hour cooling
Course

Dessert
Difficulty

Intermediate

Read Recipe

Ingredients List

Perfection Fresh Australia 8

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ingredient_10=¾ (180g) cup caster sugar [[Calypso Mango Curd]]

ingredient_11=3 lemons, juiced [[Calypso Mango Curd]]

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ingredient_5=5 (60g) eggs, at room temperature [[Cheesecake]]

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ingredient_9=6 egg yolks [[Calypso Mango Curd]]

name=Calypso® Mango Basque Cheesecake

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Cheesecake

1kg cream cheese, chopped, at room temperature
2 cups (500ml) pure cream
1¼ cups (285g) caster sugar
2 egg yolks
5 (60g) eggs, at room temperature
¼ cup (40g) plain flour, sifted
4 Calypso® mangoes, peeled, diced

Calypso Mango Curd

1 large Calypso® mango
6 egg yolks
¾ (180g) cup caster sugar
3 lemons, juiced
125g butter, chilled, chopped
300ml double thick cream

Featured products

Calypso® Mangoes

Perfection Mangoes

Method

Preheat oven to 220°C fan forced. Grease a 22cm springform pan. Line the pan, using 2 large pieces of baking paper, place one sheet over the pan, then place a second sheet across the first. Press the paper into the pan, making sure the edges are square to the base and sides and the paper extends 2cm above the pan edge. Place the pan onto a flat baking tray.
Process cream cheese in a large food processor until smooth. With the processor on, quickly pour the cream through the feed tube until combined, scraping down the sides as required. Add the sugar, pulse to combine. Add the egg yolks, pulse to combine. Scrape down the sides of the bowl. Add the eggs, pulse until smooth.
Remove 1 cup of the cream cheese mixture and place in a bowl. Add the flour, whisk gently until smooth. Return mixture to the processor. Pulse to combine. Pour the mixture into the pan. Bake for 40 minutes, the top should be deep golden. Reduce the oven temperature to 150°C fan forced. Bake 15 minutes until the centre still has a wobble. Turn the oven off, leave the door ajar slightly, to allow the cheesecake to cool to room temperature.
To make mango curd, peel the mango and roughly chop fruit. Place into a food processor and puree until smooth. Place pureed mangos in a small saucepan with ¼ cup (60g) of the sugar. Bring to simmer over medium heat, stirring until sugar has dissolved. Press the mango mixture through a sieve. You should have 200-250ml. Whisk egg yolks and remaining caster sugar in a 6-cup capacity heatproof, microwave-safe bowl until creamy. Stir in the mango and ½ cup lemon juice. Add the butter. Microwave, uncovered, for 8-9 minutes on Medium/50%, whisking every minute, until the curd thickens. Cover bowl with clingwrap and refrigerate for 3 hours or until cold.
Cut the cheeks from the mangoes. Using a large spoon, remove the mango fruit from the cheeks. Thinly slice crossways. Remove the cheesecake to a serving plate. Swirl ½ cup whipped cream and 1/2 cup mango curd together. Dollop over the cheesecake. Top with mango slices. Swirl the remaining cream with 1 cup of the remaining curd. Slice the cheesecake with a warm knife, serve with mango curd cream.

Preheat oven to 220°C fan forced. Grease a 22cm springform pan. Line the pan, using 2 large pieces of baking paper, place one sheet over the pan, then place a second sheet across the first. Press the paper into the pan, making sure the edges are square to the base and sides and the paper extends 2cm above the pan edge. Place the pan onto a flat baking tray.
Process cream cheese in a large food processor until smooth. With the processor on, quickly pour the cream through the feed tube until combined, scraping down the sides as required. Add the sugar, pulse to combine. Add the egg yolks, pulse to combine. Scrape down the sides of the bowl. Add the eggs, pulse until smooth.
Remove 1 cup of the cream cheese mixture and place in a bowl. Add the flour, whisk gently until smooth. Return mixture to the processor. Pulse to combine. Pour the mixture into the pan. Bake for 40 minutes, the top should be deep golden. Reduce the oven temperature to 150°C fan forced. Bake 15 minutes until the centre still has a wobble. Turn the oven off, leave the door ajar slightly, to allow the cheesecake to cool to room temperature.
To make mango curd, peel the mango and roughly chop fruit. Place into a food processor and puree until smooth. Place pureed mangos in a small saucepan with ¼ cup (60g) of the sugar. Bring to simmer over medium heat, stirring until sugar has dissolved. Press the mango mixture through a sieve. You should have 200-250ml. Whisk egg yolks and remaining caster sugar in a 6-cup capacity heatproof, microwave-safe bowl until creamy. Stir in the mango and ½ cup lemon juice. Add the butter. Microwave, uncovered, for 8-9 minutes on Medium/50%, whisking every minute, until the curd thickens. Cover bowl with clingwrap and refrigerate for 3 hours or until cold.
Cut the cheeks from the mangoes. Using a large spoon, remove the mango fruit from the cheeks. Thinly slice crossways. Remove the cheesecake to a serving plate. Swirl ½ cup whipped cream and 1/2 cup mango curd together. Dollop over the cheesecake. Top with mango slices. Swirl the remaining cream with 1 cup of the remaining curd. Slice the cheesecake with a warm knife, serve with mango curd cream.