Mango Swirl Cheesecake By: Anna Olson


Ingredients:

For Crust:

1 1/3 cup all purpose flour
1 1/3 cup graham crumbs
1 1/3 cup unsweetened coconut
3 Tbsp sugar
2 tsp lime zest
1 cup unsalted butter, melted

For Fruit Filling:

2 Tbsp unsalted butter
2 fresh mangoes, peeled and sliced
¼ cup sugar
1 tsp lime zest
1 Tbsp lime juice
1 tsp fresh ginger, grated
½ tsp ground nutmeg

For Cheesecake Filling:

1 lb cream cheese, room temperature
3/4 cup sugar
1 1/2 Tbsp all purpose flour
1/8 tsp salt
1/2 cup mango purée, fresh or tinned
2 Tbsp sour cream
1 Tbsp lime juice
1 1/2 tsp vanilla extract
3 eggs


For Mango Swirl:

½ cup mango purée (fresh or tinned)
3 Tbsp sugar
1 egg yolk
Method:

into the bottom and an inch up the sides of an ungreased 9-inch springform pan. Bake for 8 to 10 minutes, until browned around edges and allow to cool. Wrap bottom of pan will foil and place in a baking dish that has at least a 2-inch lip. Reduce oven temperature to 300° F.

2. To prepare fruit filling, melt butter in a sauté pan over medium heat. Add mangoes, sugar, lime zest, lime juice, ginger and nutmeg. Sauté for 5 to 6 minutes, until fruit is tender and juices have evaporated. Allow to cool for 10 minutes and spread into bottom of baked crust.

3. For cheesecake, filling beat cream cheese in a mixer fitted with the paddle attachment or with electric beaters until smooth and fluffy, scraping down the sides of the bowl often. Add sugar, flour and salt and beat again scraping down the sides of the bowl often. Mix in mango purée, sour cream, lime juice and vanilla and blend well. At this point, there should be no lumps - if there are, beat again until smooth. Add eggs one at a time, beating well after each addition, and scraping bowl thoroughly. Pour cheesecake into prepared pan.

4. For mango swirl, whisk together mango purée, sugar and egg yolk. Drizzle or spoon over cheesecake, and with a skewer or paring knife swirl the puree through. Take cheesecake in baking dish to oven door. Pour boiling water around pan to come up halfway. Bake for 1½ to 2 hours. Halfway through cooking, crack the oven door for 10 minutes then complete cooking. Turn off oven, crack oven door, and let cheesecake cool to room temperature. Chill overnight in springform pan.

5. To serve, run a paring knife around the edge of the cheesecake and remove ring.

** Ini adalah pending task for 2011. Susahnye nak start...harap2 menjadi..huhuhu

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