Mango cheesecake

I made my first ever mango cheesecake. At first, i thought of making strawberry cheesecake but strawberry isn't season yet. I remember that Bibingclara loves mango so much. I purchased half dozen in the chinese store last time, so i ended up of making cheesecake with bits of mango fruit that serves as our yummy dessert when hipag was here :)

                            for the crust :     i used 100g of Bastogne biscuits
                                                                       ( crushed )
                                                                50g melted butter
                         cream mixture :    2 x 150g of St. Moret cream cheese
                                                               ( room temperature )
                                                               1/2 cup sugar
                                                                25cl thick cream

                                                                    3 eggs
                                                             ( room temperature )

                                                              1 tsp lemon juice
                                                             1 tsp vanilla extract
                                                           2 slices of ripe mango
                                                          ( sweet indian mangoes )
In the glass bowl, mix crushed biscuits and melted butter ( no need to add sugar because the biscuits i used is already sweet ). Using a clear glass baking pan, press firmly the crushed biscuits ( using a back of spoon may help ) Put in the freezer for about 5 minutes while making the cream mixture. Now, the cream mixture. In another glass bowl, mix cream cheese and sugar using wire whisk add cream then add eggs one at a time. Mixing until well blended. Add lemon juice and vanilla extract. Scoop flesh of mangoes using melon baller spoon then add to the cream mixture ( i decided to add mango balls into the mixture instead of making mango into purée -tinamad gamitin yung blender hehehe ) Remove the cheesecake crust from the freezer when the cream mixture is ready then pour in the cream unto it then bake for 1 hour and a half at 150°C. Let it cool then refrigerate after. Serve with mango syrup or mango toppings ( optional )

voilà le cheesecake avec des morceaux de mangue

*here's the cheesecake with pieces of mango*

Magnifique! love the taste and oohh the sweetness of mango heaven! Bibingclara can finish a big slice as on the photo above in one sitting. Everybody loves it! Mauulit ito! but next time maybe i'll try with peaches gosh ang mahal ng mangga hehehe ( will try to be experimental ) maybe this summer when peaches are all around :)