Mango and Lemon Myrtle Cheese Cake is a traditional Australian recipe for a classic no-bake cheesecake of a cream cheese, sugar, lemon myrtle, mango, whipped cream and beaten egg white topping set with gelatine that's chilled on a biscuit crumb and butter base flavoured with cinnamon. The full recipe is presented here and I hope you enjoy this classic Australian version of: Mango and Lemon Myrtle Cheese Cake.
For the Filling:
250g cream cheese (or you can use my home-made cream cheese recipe to prepare your own)
50g sugar
20ml rum or mango liqueur
20g powdered lemon myrtle
juice of 2 limes
150ml mango puree (cook fresh mango in a little water and set aside to cool)
5 leaves of gelatine
500ml cream
4 egg whites
100g fresh mango, diced
Method:
Combine the biscuit crumbs, butter and cinnamon in a bowl. Mix thoroughly to combine then press into the base and part way up the sides of a 22cm diameter springform cake tin.
Place the gelatine in a bowl, cover with hot water and set aside to soak for 15 minutes. Beat the cream cheese until soft then add the sugar and beat thoroughly to combine. Add the rum (or liqueur), lemon myrtle, lime juice and mango puree. Drain the gelatine and squeeze out any excess moisture. Add to the cream cheese mix and beat in with an electric whisk to combine.
Add the egg whites to a clean and dry bowl and beat until stiff and glossy, but not dry. In a separate bowl, whip the cream until it forms soft peaks.
Stir the diced mango into the cream cheese mix then fold in the whipped cream and egg whites. Turn the resulting mixture into the cake tin. Cover with clingfilm and refrigerate for several hours, or until completely set.
To serve, run a warm knife around the edges of the tin. Remove the sides of the tin then cut the cheesecake into portions and serve.