Mango Curd Cheesecake (GF)

A few months back I made my first ever curd, and haven't looked back. I was always put off, and shamefully, it was because of the name. Curd. Curd just sounds awful. But, I got over my aversion to poorly named desserts and started creating different flavoured curds. 

The lemon curd was a definite winner. I used it in the

Mini Lemon Shortbread Pavlova's

for the baby shower that I "cakerered" back in July. 

I then tried making a pomegranate curd, thinking it would be this sweet but bitey pink lava, but instead, it looked like something we would never feed a baby! The pink of the pomegranates mixed with the deep yellow of the yolks created a disgusting shade of browgreen... yep, they haven't even named the colour yet. It was not worth trying to resurrect, it was horrible. Case closed. 

So with one win and one loss in the curd-making-game, I had to go one more round to see if I could proclaim victory. Going with the colour restrictions, I played it safe and went with mango. The mango was perfect. It wasn't tart like the lemon, but it was smooth, creamy, and fresh. 

Follow the link in the above recipe and just replace the lemon for mango, and add a tiny drop of lemon in for a little bit of zing. 

We had a wonderful little

picnic

 at Fenton House in London before we left for the summer and I wanted to make a fun dessert to take. As the picnic was literally around the corner from our house I made the cheesecakes and when it was time for dessert, popped home and grabbed them.

This recipe is somewhat approximate sorry, as I wasn't really measuring and writing it down. If this is your first attempt at an unbaked cheesecake, perhaps try a slightly more exact recipe first. But, if you are a bit of a trial and error, taste as you go kind of cook too... you'll love this one!

Ingredients

1 tub of Philadelphia cream cheese

1 tub of marscapone cheese

1/2 cup Icing sugar (or more if needed)

Base ingredients

1/2 cup almond meal

3-4 T melted butter

1 1/2 cups - 2 cups of crushed GF sweet biscuits, I used Golden Supreme Crunch

Method

1. Melt the butter in the microwave

2. Crush biscuits in a food processor, or place them in a sealed bag and crush with a rolling pin.

3. Add the almond meal in batches but don't add too much as you don't want it to be dry. 

4. Combine well and press into the tins of a springform tin and place in the fridge to set. 

5. While the base is setting in the fridge you can prepare the cheese filling. Beat the cream cheese and marscapone cheese for 5 minutes, and gradually add in the icing mixture. 

6. The mixture should be firm and sweet. Add the filling to the base and put back in the fridge for a few hours until it is well set. 

7. Place some mango curd on top of the cheesecakes and serve immediately. 

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