First of all, I apologize for the disappearance of blog from 8.00 a.m. to 4.00 p.m. today, Manila time. I exceeded my bandwidth allocation and I did not find out until late in the afternoon.
I had to do the house chores before turning on my computer. Bad decision especially considering that I normally turn on my computer after my first cup of coffee for the day. Site traffic has been rather heavy since Thanksgiving and getting mentioned in the New York Times brought the traffic to pre-Christmas levels and I exceeded my bandwidth allocation. It feels like I can’t ever have the good without the bad.
Anyway… it’s still a baking party in my house. The success of yesterday’s apple pie was so encouraging that my 12-year-old daughter Alex and I embarked on another baking adventure earlier today. I wasn’t planning on making another cheesecake until New Year’s Eve but, what the heck, we can bake still another cheesecake on New Year’s Eve.
I used the same cheesecake recipe for the lemon orange cheesecake that I got from Nigel Slater’s The Kitchen Diaries. There are three differences, however.
1) I baked the cheesecake in a tart pan instead of the usual graham cracker crumb crust.
2) I used no rinds but I added chopped fresh mangoes.
3) The mango cheese tart was baked in direct heat — no baine marie.
We just had it for dessert and, oh my! The term dessert heaven comes to mind. :)
You will need an 8-inch loose bottom pan to make this pie. However, the ingredients for the filling below are enough for a 10-inch pan. We had leftover filling which Alex ate right off the mixing bowl. I should mention that she and I made this tart. :)
For the crust:
1/4 c. of butter
1 c. of all-purpose flour
a pinch of salt
1 tbsp. of sugar
For the tart filling :
1 225-gram pack of cream cheese
1/2 c. of all-purpose cream
1/4 c. + 1 tbsp. of sugar
1 ripe mango
Baking procedure :
Place the butter in a large mixing bowl and cut into small pieces. Add the flour, sugar and salt. Mix with your hands, rubbing the butter into the flour until the mixture resembles coarse crumbs.
Pour in about 2 tbsps. of iced water, stirring as you do. If the dough does not start to stick together, add another tablespoonful of iced water. Two tablespoonfuls were actually enough when I made the crust earlier. Gather the dough into a ball, wrap in cling film and chill for at least 30 minutes in the fridge.
Unwrap the dough and place between two sheets of baking paper. Roll from the center outward until about an eighth of an inch in thickness. Remove the upper layer of wax paper and invert onto the pie pan (the photo above was borrowed from yesterday’s apple pie).
Arrange the dough so that it fits snugly into the pan (above).
Press the dough against the rim of the pan then carefully pull off the excess (above). Place the prepared crust in the fridge while preparing the filling.
Cut the mango to remove the stone. Scoop out the flesh and coarsely chop. You can do this on a chopping board but the juices might drip off. What I did was to put it in a food processor and pulsed for three cycles. You don’t want to puree the mango; you just want to cut it into small uniform pieces — small enough so as not to be chunky but still large enough to be visible through the cheese and cream mixture.
With an electric mixer (high speed), beat together the cream cheese, cream, eggs and sugar until smooth. Fold in the unstrained chopped mango.
(Alex did the procedures in the last two paragraphs.)
Pour into the prepared crust and bake in a preheated 170oC oven for 30 minutes.
After 30 minutes, turn off the oven. Let the mango cheese tart sit in the hot oven for another hour then take it out and let cool to room temperature before chilling. Thirty minutes in the fridge and it’s ready to serve. :)
I hope you can see the mango bits in the photo. It was really delicious. I’m getting the hang of this baking thing. :)