This dessert is so refreshing and cooling, perfect for a warm sunny afternoon! I love mangoes and J likes cheesecakes, so this dessert is just the perfect one for us!
150g plain flour
100g unsalted butter, chilled, cut into cubes
30g sliced almonds
65g icing sugar
1 free range egg yolk
450g cream cheese, at room temperature
300g ricotta, at room temperature
75g unsalted butter, softened
4 free range eggs
1/2 cup caster sugar
2 tsp vanilla extract
zest of 2 lemons
1 tbsp palin flour
2 mangoes, peeled and sliced into thin strips
1 tbsp sliced almonds, toasted
-For the crust, line a 23cm springform cake tin with baking paper on the bottom and sides. Mix flour, butter, almonds and icing sugar in a food processor until rough crumbs form. Add egg yolka nd 1 tbsp iced water and pulse until dough just comes together.
-Press dough into base of prepared tin. Allow dough to rest, covered, for 2 hours in the refrigerator.
-Preheat oven to 175C. Bake crust for 20 minutes or until light golden brown. Let cool while making the filling.
-For the filling, whip cream cheese and ricotta with an electric mixer until creamy. Add remaining filling ingredients and mix until just combined. Do not overmix. Pour into the cooled crust and place tin on a baking tray.
-Bake for 35-40 minutes or until the outside of the cake is just set. and the centre still wobbles slightly when shaken. Remove from oven and cool at room temperature for at least 2 hours.
-Arrange mango on top of cake and sprinkle almonds over before serving. (Can be made a day ahead and chilled, but allow 30 minutes at room temeprature before topping with mangoes and almonds.) Cut cake into slices and serve.
Nothing says summer like these sweet and luscious tropical mangoes!
Recipe by Curtis Stone (Coles Magazine)