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Cheesecake à la mangue et au gingembre


Cheesecake à la mangue et au gingembre

Un dessert qui plait à tous, mais dépêchez-vous avant que la saison des mangues ne se termine ! Voici un cheesecake haut de gamme avec plus d’ingrédients que le cheesecake traditionnel que vous pouvez acheter partout. L’ajout de la mangue et du gingembre fait de ce plat un dessert raffiné que tous apprécieront. Bon appétit !


Serves 8
260g digestive biscuits
 40g desiccated coconut
 100g butter, melted
 500g cream cheese
 200g caster sugar
 4 eggs
 2 tbsp lemon juice
 2 drops vanilla essence
 400ml sour cream
 3 heaped tbsp Bitton Gourmet Mango and Ginger Jam
 1large mango for decoration
Grease and line a 20cm round spring form pan.
In a food processer, place the biscuits, coconut and butter and process until fine crumbs.  Add the butter and process until well combined. Pour the biscuit mix into the pan and spread out evenly to cover the bottom.  Use the base of a glass tumbler to press down firmly.  Refrigerate for 30 minutes.
Preheat the oven to 180 degrees C.
Meanwhile, in the food processer, place the cream cheese and caster sugar and process until smooth. Add the eggs, one at a time followed by the lemon juice and vanilla essence and process until smooth.
Pour the cream cheese mixture on top of the biscuit base and place in the oven.  Bake for 45 minutes or until just firm.
Meanwhile, in a mixing bowl, place the sour cream and Bitton Gourmet Mango and Ginger Jam and stir until well combined.  Pour the mixture over the top of the baked cheesecake and place back in the oven for a further 10 minutes.  Remove from the oven, allow to cool, then refrigerate overnight.
To decorate, place thinly sliced semi circles of fresh mango in a pattern on top of the cake.  When serving, dip the knife into hot water before cutting each slice to ensure a clean slice.


Recipe by David Bitton

Bitton Café and
36-37a Copeland Street
Alexandria NSW 2015
T: (02) 9519 5111
F: (02) 9519 5455
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