Mangoes & Cream Zebra Striped Cheesecake
An Original Recipe by Lorraine Elliott
Preparation time: 45 minutes plus setting time
Cooking time: 0 minutes
Base Layer
- 200g/7ozs. shortbread biscuits
- 75g/2.7ozs. butter, melted
Vanilla Cheesecake Layer
- 1 tablespoon gelatine powder
- 50ml/1.7fl ozs cream
- 300g/10.6ozs. cream cheese, softened
- 100ml/3.5ozs. cream, heated
- 75g/2.7ozs. caster or superfine sugar
- 2 teaspoons vanilla
Mango Layer
- 1 tablespoon gelatine powder
- 50ml/1.7flozs. orange juice
- 450g/26ozs. mango puree
- 50g/1.7ozs. cream cheese
To decorate
- One large, firm mango
- Mint leaves
Step 1 - Blend the shortbread biscuits until fine in texture. Add the butter and then into the base of a 20cm/8inch springform tin and place on a plate. Freeze for 10 minutes or while you get the rest of the cheesecake done.
Step 2 - Make the vanilla cheesecake first. Sprinkle gelatine powder over 50ml of cream and then microwave for 15 seconds or until liquid. Cool for 5 minutes and then add to the warm cream mixture and stir well. Blend with the cream cheese, sugar and vanilla until smooth. Place in a jug.
Step 3 - Then make the mango mixture. Sprinkle gelatine powder over the orange juice and then microwave for 15 seconds or until liquid. Cool for 5 minutes and then mix the mango puree with the cream cheese and orange juice gelatine mixture.
Step 4 - Both mixtures need to be of the same, pourable consistency. My mango mixture was starting to set because of the cold mango so I popped the jug of the mixture in the microwave and heated it gently on 50% power until it was the same texture as the vanilla mixture.
Step 5 - Take the base out of the freezer and pour a circle of vanilla, then a circle of mango and then repeat-the more you switch the more layers you will get. Gently transfer to the fridge and allow to set completely (four hours or overnight).
Step 6 - Take the mango and slice off the cheeks. Peel the skin from the cheeks and then slice very thinly-they will need to be very thin to be able to curl around. Place on top of the cake along with some mint leaves.