This began life as Guava and Mango Cheesecake. But then, despite living in a country where guava are extremely plentiful (they’re practically raining from the skies), the only guavas at my local store were three measly, hard, under-ripe specimens that failed to inspire.
Cue much fuming and gnashing of teeth (first world problems eh?!) and eventually, after I’d calmed down a bit, this became a mango and raspberry effort.
Still fruity, still (somewhat) tropical and still delicious.
The base is a nut crust. Feel free to mix up the type of nuts. I chose almond and pecan but it’s really up to you.
(is anyone else thinking of Best in Show’s nut scene now?)
Much, much better for belly than a cookie crust and just as tasty.
Somewhere along the way this cake also acquired a chocolate ganache topping. That is entirely optional. I’ve included the ganache recipe below but it’s completely delicious without.
I’m just hedonistic when it comes to desserts.
One final note: some folk get distressed when their cheesecake cracks. I’m not one of them (my belly doesn’t have eyes, just a voracious appetite).
If you’re concerned though, my best advice is not to take it out of the oven straight away when it’s cooked.
Just leave the door ajar, go off and do something else (surf the net, yell at your children, beat the dog*) and come back to it when it’s cooled.
*please don’t do that, that would make you a horrible person.
Mango Raspberry Cheesecake (serves 6-8)
- 1 1/4 cup almonds, sliced
- 1/2 cup pecan pieces
- 1 tbsp sunflower seed butter (or other nut butter)
- 2 tbsps maple syrup
- 16 oz cream cheese, softened at room temp
- 1 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs
- 1/4 cup honey, plus 1 tbsp
- 2 mangos, peeled and diced
- 12 oz (about 2 cups) raspberries
- 2 tbsps water
- To make the crust, whiz the nuts in a food processor until a fine crumb. Stir in the syrup and nut butter until it starts to come together. Spread onto the base of a 9in springform pan until it is evenly coated. Chill in the fridge for 30 minutes.
- In a saucepan, cover and simmer the mango, raspberries, water and tbsp of honey for 15 minutes. Transfer to a blender and blend until smooth. Set aside to cool.
- Whisk together the cream cheese, sour cream, honey and vanilla extract. Add the eggs one by one, taking care not to overbeat.
- Take about half of the mango/rasp jam and spread onto the nut base to form a thin layer. On top of this pour the cream cheese mixture.
- With the remaining mango/rasp jam you can get creative – dollop onto the cheesecake and try to make swirly patterns. My attempts failed spectacularly but see my above note about belly not caring. Even if it looks like something a demented three year old would do, it’ll still taste delicious. Honest. Bake at 375 for 30-35 minutes.
- 1/2 cup heavy cream
- 3 oz dark chocolate
- 1 tbsp butter
- Break the chocolate into tiny pieces. Put in a large bowl with the butter.
- Heat the cream until it begins to boil. Remove from heat and pour over the chocolate and butter.
- Whisk until smooth.
- Chill in the fridge for about 30 minutes until it thickens then transfer into a pastry bag and pipe onto cake in whatever pattern your creative instincts tell you. Go crazy!
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