Mango Cheesecake

At this time of year Queensland really shows off.  Not with sweaty, but even temperatures, while the southern states suffer bipolar weather conditions.  Not with the sudden, yet inevitable thunder storms every other day.  Certainly not with the threat of cyclones in the far north, although I suppose that is a bit of extravert behaviour.  No, the turn of January into February brings the most abundant and wonderful fruit to woo all your senses.  The stone fruits in every market and every fruit shop call to you with fabulous sweet scents and parading of plump flesh and sumptuous colours.  The figs, my god, the figs!  All the sought after, rare fruits that appear briefly and expensively in Sydney are being offered by the trayful for weeks.  Mangoes are being sold at ridiculously low prices, possibly because there are mango trees everywhere in suburban streets, heavy with fruit, dropping produce on the pavement.  It is times of abundance such as these that call for creativity to use it all up.

mango cheesecake

I am toying with a few mango chutney recipes but not quite happy with them yet.  In the meantime I have always wanted to try the steamed cheesecake in the Everyday Cookbook.  I made the base out of crumble mix I had left over from a previous dessert making enterprise.  And I made enough mango coulis for cheesecake topping as well as several days of my daughter’s current favourite breakfast combination of mango and yoghurt.

For the base, add the following to the Thermomix bowl.  100g rolled oats, 100g plain flour (you can use any kind of flour you like really), 80g brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 100g butter (not too soft).  If you wanted lemony rather than gingery/cinnamonny first grate the zest of half a lemon, then add flour, oats, sugar and butter.  Mix 5-10 seconds Speed 5 on Reverse.  Check consistency.  Butter should have mixed evenly through so it all looks a bit bread crumby.  Grease and line a springform tin.  If you want to steam this in the Varoma you need a 15cm tin.  Or you could do it in individual portion tins.  I grabbed the first one I saw, which was 23cm.  This is why my cheesecake in the picture isn’t very high and why I steamed it in the oven instead.  Press crumble base mixture into the bottom of the chosen tin until it is mostly even and reaches the edges all around.  Bake in 160 degree oven for 10 minutes or until slightly browned and biscuit like.  Set aside to cool.

Rinse out and dry the bowl then move onto making the mango coulis.  Add 30g raw sugar and zest of 2 limes to the bowl and blitz on Speed 9 for 10 seconds.  Add flesh of mangoes that are starting to get black spots or really need using up.  I used 3 medium sized one.  If using more or less adapt other ingredients accordingly.  Ripe mangoes don’t need a lot of added sweetness, so you could skip the sugar altogether, but be sure not to add much more even with more mangoes.   You don’t want cloying.  You can be a bit more free wheeling with the sugar if the mangoes are greener or firmer.   Add juice of two limes (the ones you zested earlier perhaps), 50g water and cook 4 minutes, 90 degrees, Speed 3.5.  Set aside to cool, then transfer to the fridge.

Depending on your attitude to rinsing the bowl between things, either clean and dry bowl or be okay with a little mango/lime flavour in the cheesecake filling.  Definitely not a bad thing.  Just the layers aren’t as separated flavour wise this way.  Blitz 50g sugar and half a vanilla bean (or add a teaspoon of vanilla essence with the cream cheese) for 10 seconds (little more if the bowl is wet or still has residual mango coulis), then add 500g roughly chopped cream cheese and blend for 40 seconds speed 5.  Scrape down bowl.  Turn to Speed 4 and add 4 eggs one at a time through the hole in the lid until all combined.  Once eggs are in, blend 30 seconds on Speed 9 until smooth consistency.  Pour cheesecake filling onto cooled crumb biscuit base.

If steaming in the oven, cover cheesecake tin bottom and sides with foil so it is waterproof, then place in a roasting tin and pour water into roasting tin till 1/3 up to sides of cheesecake tin.  Loosely place tin foil over top of cheesecake to allow steaming, but avoid burning.  Place in oven on 150 degrees for 40-60 minutes.  It is cooked when its solid in the centre.  Not sure a skewer will come out clean but it shouldn’t be too wobbly or liquidy when gently wobbled.

If steaming in the Varoma, place 1L water into cleaned mixing bowl.  Place cheesecake into Varoma dish on top and put on the lid.  Steam on Varoma temperature, 50-60 minutes, Speed 2.  If individual portion sizes it will be shorter cooking time.  Check after 20 minutes.  Again check its doneness with a gentle wobble.

Set aside to cool, then once cooled to room temperature, pour mango coulis on top then place in fridge to set for 3 hours or overnight.  Coulis should be thick enough not to dribble down the sides.  If it is a bit thin you can wait till you serve the cheesecake before you pour on the coulis.  And if you have left over mango coulis pour it on everything you eat from now on till used up.  It goes with everything!

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