Ingredients:
For the Base:
50 Oat biscuits
6 ½ Tablespoons melted unsalted butter
2 Tablespoons Caster Sugar
For the Filling:
1kg cream cheese at room temperature
¼ Cup caster sugar
2 Tablespoons Mango Puree
1 Tablespoon Vanilla essence
1.5 tbsp plain flour
4 large eggs
2tbsp double cream
450g white chocolate
2/3 Cup Mango diced into small pieces
For decoration:
250 mls Whipping cream
3 Tablespoons Caster Sugar
Vanilla essence
White Chocolate Curls
2 Table spoons Mango puree
Method:
1. This should be made the day before use. Pre heat the oven to gas mark 3 or about 160 C then line the outside of a large spring form cake tin with tin foil making sure it is water proof
2. Process the oat biscuits and caster sugar to form crumbs then in a bowl, combine the crumbs and melted butter
3. Line the base of the tin with crumb mixture flattening with your hands and making sure it is even then cover and put in the fridge while you prepare the filling
4. Stir the white chocolate on top of a double boiler until melted, keep it warm
5. Using an electric beater on the lowest setting, beat cream cheese and sugar until fluffy (about 3 minutes, add the eggs one at a time beating in after each addition then stir in vanilla essence, mango puree, double cream, flour and melted white chocolate. Finally stir in the chopped Mango
6. Transfer the filling to the tin on top of the crust then place in a roasting dish and fill half way up with hot water and bake in the oven for approximately 90 minutes until nicely golden and firm
7. Cool for one hour on an ice bath then remove the cake from tin smoothing the sides if required. Once completely cool, decorate with Cream. To prepare the cream, beat it waith the caster sugar and vanilla essence (don't over beat or it will turn into butter but you want it to form peaks). Fold in the white chocolate curls. Add lime zest and juice to mango puree. Spread the cream over the cake then drizzle with mango puree.
For the Base:
50 Oat biscuits
6 ½ Tablespoons melted unsalted butter
2 Tablespoons Caster Sugar
For the Filling:
1kg cream cheese at room temperature
¼ Cup caster sugar
2 Tablespoons Mango Puree
1 Tablespoon Vanilla essence
1.5 tbsp plain flour
4 large eggs
2tbsp double cream
450g white chocolate
2/3 Cup Mango diced into small pieces
Advertisement:
For decoration:
250 mls Whipping cream
3 Tablespoons Caster Sugar
Vanilla essence
White Chocolate Curls
2 Table spoons Mango puree
Method:
1. This should be made the day before use. Pre heat the oven to gas mark 3 or about 160 C then line the outside of a large spring form cake tin with tin foil making sure it is water proof
2. Process the oat biscuits and caster sugar to form crumbs then in a bowl, combine the crumbs and melted butter
3. Line the base of the tin with crumb mixture flattening with your hands and making sure it is even then cover and put in the fridge while you prepare the filling
4. Stir the white chocolate on top of a double boiler until melted, keep it warm
5. Using an electric beater on the lowest setting, beat cream cheese and sugar until fluffy (about 3 minutes, add the eggs one at a time beating in after each addition then stir in vanilla essence, mango puree, double cream, flour and melted white chocolate. Finally stir in the chopped Mango
6. Transfer the filling to the tin on top of the crust then place in a roasting dish and fill half way up with hot water and bake in the oven for approximately 90 minutes until nicely golden and firm
7. Cool for one hour on an ice bath then remove the cake from tin smoothing the sides if required. Once completely cool, decorate with Cream. To prepare the cream, beat it waith the caster sugar and vanilla essence (don't over beat or it will turn into butter but you want it to form peaks). Fold in the white chocolate curls. Add lime zest and juice to mango puree. Spread the cream over the cake then drizzle with mango puree.
