The Food Junkie

Taste, texture & tales. Inside the mind of a chef.

Personal blog of The Food Junkie, Rebecca Clark. Discover stories of taste, texture and tales inside the mind of a chef that's travelled the globe in search of her next food hit. Bec sports a private cook book collection to rival the British Library and Harvard and shares her cooking wisdom with practical tips and humour. She's co-owner of Fish D'vine and The Rum Bar in Airlie Beach, Australia. An iconic award winning restaurant in the heart of the Great Barrier Reef.

Taste of Queensland

January 27, 2018  /  Bec Clark

Taste of Queensland Mango cheesecake

As promised, here is the mango cheesecake that I made at the Great Australian Bites festival, cooking demonstration on Australia day. Its a delicious, light, taste of Queensland summer.

Mango madness.

Ingredients
Base
100g Anzac cookies
50g macadamia nuts
50g desiccated coconut
1/4 cup coconut oil

Filling
2x 250g block Philadelphia cream cheese
300ml thicken cream
2 cup diced fresh mango
1-2 tbsp lime juice
1/2 cup caster sugar
2tsp powered gelatine
4tbsp boiling water
1 tsp vanilla bean paste

Method
Line a 23cm spring form tin base with plastic glad wrap.
Place broken Anzac cookies, coconut, macadamia nuts and coconut oil in a food processor and blend to combine. Place the biscuit mix into the plastic lined cake tin and press into the base. Using your hand press till flat and right up to the sides, completely cover the round base. This recipe only gives a case crust, if you want to go up the sides of the tin double the base mix. Place in the fridge to set.
In the meantime in a deep mixing bowl place the cream cheese, breaking into bits as you go, thickened cream, 1 tbsp lime juice, (you can add more at the end, just taste the mix to check your required sweetness) and caster sugar. Place on low speed  and start to mix the filling. Add 1 cup of the chopped mango, vanilla bean paste and beat till well combined. You may have a few small lumps, don’t stress.
Dissolve the gelatine in boiling water and through a fine sieve add to the mix whilst still mixing. Place the other cup of diced mango evenly into the base of the cake tin and pour over the cream cheese mix.
Refrigerate till set, 3-4 hours, overnight if you can wait that long perfect.


Tips
I like to make 1 1/2 quantities of the biscuit bake and make a centre circle on the top of the cheesecake (see pic’s) and finish with slices of mango.
Other fruits can be used strawberries, peaches, pineapple, cantaloupe, blue berries and the list goes on.
Play around with the biscuit base, try different cookies, chocolate chips and other nuts. Just do a fridge test with a small amount of the base mix to check it sets, different ingredients may need a bit more coconut oil to set.

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