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Mango and Lanzones Cheesecake

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Mango and Lanzones Cheesecake

Cuisine:

The annual Lanzones Festival starts today! Celebrate the bountiful harvest of Camiguin’s sweet, juicy, and sticky fruit with a unique dessert recipe like no other made by The Nifty Chef.

  • 1 Hour 30 Minutes
  • Serves 6
  • Medium

Ingredients

Directions

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Steps

1
Done

Crust

Pre-heat oven to 180 celsius F.

2
Done

Crush the biscuits until coarse but not powder-fine.

3
Done

Stir in the sugar.

4
Done

Stir in the melted butter until the crumbs are completely moistened.

5
Done

Firmly press against the bottom and slightly to the sides of the springform pan.

6
Done

Chill for at least an hour before baking in the oven for about 15 minutes just to set the crust together.

7
Done

Filling

Pre-heat oven to 160 celsius F.

8
Done

On medium speed, beat the cream cheese with the sugar until fluffy.

9
Done

Combine the sour cream and beaten eggs.

10
Done

Stir some of the sour cream mixture into the cornstarch forming a slurry.

11
Done

Stir in the remaining sour cream mixture into the cream cheese batter.

12
Done

Fold in the slurry.

13
Done

Fold in the lemon zest and vanilla extract.

14
Done

Bake in a springform pan with the baked crust for 40 minutes or until it is fully set. Gently give the pan a shake. Only the center should wobble a bit. The cheesecake will continue baking after taking out from the oven completely setting itself.

15
Done

De-mold after placing in the chiller for at least 6 hours.

16
Done

Topping

Bring mango puree to a boil. Whisk in the mango jam. Allow it to fully melt and blend with the puree. Off the fire, gently stir in with a rubber spatula about a cup of cubed mangoes and a cup of lanzones segments.

17
Done

Allow to cool down to about 30 celsius before placing on top of the cheesecake.

18
Done

Do not cook the lanzones and mangoes on the heat. Otherwise, the meat will get mushy and the lanzones will lose its flavor and structure.

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