Crafting the Base
The foundation of this delightful cheesecake begins with a simple yet effective biscuit base. You'll need 240 grams of digestive biscuits, which are then
crushed into a fine crumb. This is achieved either by hand or using a grinder until no large pieces remain. Once pulverized, 120 grams (approximately half a cup) of melted butter is incorporated, thoroughly mixing with the crumbs to create a cohesive mixture. This blend is then spread evenly into an 8-inch diameter, 2-inch high silicon mould. To ensure a firm and compact base, press down the crumbs firmly using the flat bottom of a cup. This packed base is crucial for stability and is then placed in the refrigerator for a minimum of 30 minutes to set before proceeding with the filling.
Whipping the Filling
The heart of this mango cheesecake lies in its velvety smooth, eggless filling. The primary component is 2¼ cups of thick hung curd, which provides a rich, creamy texture without the need for eggs. This is combined with 1½ cups of condensed milk, adding sweetness and body, and ¾ cup of unsweetened dairy cream, which further enhances the luxurious mouthfeel. For the slurry, 9 tablespoons (or ⅓ cup) of warm milk is mixed with 23 grams (about 3 tablespoons) of cornstarch. This mixture is whisked until completely smooth, ensuring no lumps form, and then added to the hung curd, condensed milk, and cream mixture. Everything is blended thoroughly to create a homogenous, pourable filling.
Baking and Chilling
Once the filling is prepared, it's poured directly onto the chilled biscuit base within the silicon mould. The oven needs to be preheated to 160°C. The mould, placed on a baking tray for stability, is then carefully inserted into the preheated oven. The cheesecake bakes at 160°C for approximately 35 minutes. After baking, the cheesecake is removed from the oven and allowed to cool down completely at room temperature. The final stage of setting involves placing the cooled cheesecake in the refrigerator for at least two hours, though overnight chilling is highly recommended for optimal firmness and flavor development. Once set, the cake is carefully removed from the mould.
Garnishing and Serving
The final flourish to this delightful dessert comes with its garnishing, transforming it into a visually appealing masterpiece. Two large mangoes are used for this purpose. Slice the mangoes into desired shapes, such as cubes or neat segments, and arrange them artistically on top of the set cheesecake. A few fresh mint sprigs are added for a pop of color and a hint of freshness, which also complements the sweet mango flavor beautifully. This final touch elevates the presentation, making it ready to be served. Each slice promises the 'essence of paradise,' a perfect summery indulgence.
