Cheesy does it!

Cheesecake is a favourite at home, the hubby loves it and I’m slowly beginning to warm up to it and that’s a good thing I guess because it means it gives me enough bandwidth to experiment with various recipes. While the husband is happy that cheesecake is made at home frequently enough, I’m content with puttering about as I delve into another world of gloriousness that is cheesecake.

That I love stone fruit is something I don’t make a secret of but, what I do like doing with these fruits is making something that brings out all their flavours and soaks in their juices. So this time of the year there are a lot of jams, preserves, cobblers, crumbles and the likes that are made in my kitchen.

The summer often means I make a mango cheesecake, it is one of those annual traditions, pretty much like my Christmas cake. This time around I took a little time in making the ‘yearly’ cheesecake because, as usual, I wanted to make it from scratch. Some call this complicating things but as for me, I like to make things from the basics just so I can have control over what goes into the final dish. Yes, I’m a control freak like that. So this cheesecake was made with homemade quark cheese, which is by far one of the lightest, creamiest cheeses I’ve made; I also used a mix of mangoes and peaches for this recipe and both the fruits complemented each other so well that the flavours were in perfect harmony!

Mango & peach cheesecake
For the base
200gms digestive biscuits, crushed
2 tsp of melted butter

Mix the two ingredients together and press it to the bottom of a glass dish or a loose-bottom baking tin. Let it chill for about two hours in the fridge.

For the filling
1 large mango, peeled and chopped
2 peaches, stoned and chopped
2 cups of quark cheese, see the recipe I used here
2 tsp of sugar, optional
1/2 tsp of vanilla essence
1/2 cup of milk
1 tsp of lemon juice
1.5 tsp of gelatin
1/2 cup of water  (chilled)

Mix the gelatin in some water. Cover and allow it to bloom.

Puree the mango and peaches, leave some of it coarse and chunky just to enhance the texture.

Beat the quark cheese until smooth and then add the puree to this, add vanilla essence and  the sugar if you’re using and then beat well again. Heat the milk with some water and add the gelatin to this. Stir vigourously. Pour this into the cream mixture and mix well. Add the lemon juice and mix again.

Spread this mixture over the biscuit base and keep it in the fridge. Allow it to set for about four hours, for best results, leave it overnight.

Garnish the cheesecake with slices of mangoes and peaches. Slice and serve.

* You can use coarsely ground almonds for the base instead of the biscuits, if you want a gluten-free option

* Quark cheese is easy to make. I’ve used fresh cheese in this recipe but you can make the cheese a day ahead to save on time

*You can also make this cheese cake with only the mangoes, I’m sure that will be delicious too

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