Mango Calamansi Cheesecake w/Macadamia Gingersnap Crust
Delicious and elegant Mango Calamansi Cheesecake with Macadamia Gingersnap Crust recipe! Rich and full of citrusy calamansi flavor, this luscious Mango calamansi cheesecake makes a delicious dessert treat.
2 cups ginger snap or graham cracker crumbs
1 stick butter, melted
2 tbsp. sugar
1 tsp. vanilla extract
1/2 CUP Island Princess Macacamia Nuts (chopped)
3 blocks of cream cheese, 8 oz each room temperature
1 cup sugar
3 large eggs, ROOM TEMPERATURE
1/2 cup heavy cream
1/2 cup (use 1 cup frozen mango puree, reduced to 1/2 cup for best flavor)
1 tbsp. lemon juice (I USED CALAMANSI JUICE)
1 tbsp. vanilla extract (or the innards of a vanilla bean)
1/2 Mango Peeled and sliced thin
Strawberries sliced thin
3 Kiwis, sliced thin
1 CUP Mango Puree
1 TBS. SUGAR
1/2 OF A Knox Gelatin Packet
1. Preheat oven to 350 degrees F . Begin to boil a large pot of water for the water bath.
2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.
3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.
4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.
5. Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.
6. To decorate, thinly slice mango (i used mandoline), strawberries and kiwis. if fruit is not ripe, sprinkle with sugar and let them sit and macerate for 20 minutes. once they've sat in the sugar, the mango will become flexible enough to bend. use a plate that is about the same size as the cheesecake to plan and lay out the design before you add it to the top of the cake..
7. To make glaze, heat mango puree in small pot on stove. mix in sugar and gelatin, following directions on gelatin packet. brush the fruit on top of the cheescake while the glaze is still warm but not hot. when the glaze fully cools off, it will be gelatinous. warm it up a little to serve with the cake if desired.
Prep Notes: While the actual making of this cheesecake is a minimal time commitment, it does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served. Please plan accordingly.