Mango Chutney Cheesecake Recipes

Steps:

• Prepare cheesecake base: Place graham crackers in the bowl of a food processor. Process until they are almost fine crumbs. Add dark brown sugar and butter. Process until mixture clumps together like damp sand. Press mixture evenly into bottom of a 9-inch springform pan and refrigerate while preparing filling.
• Prepare filling: Heat oven to 325 degrees. Bring a kettle of water to boil. Peel and cut flesh from mangoes and purée in food processor until smooth. Add cream cheese and process until smooth. Add superfine sugar, and with motor running, add eggs one at a time through the processor's feed tube. Add lime juice, and process until blended.
• Place springform pan on a double layer of strong foil. Crimp edges up around pan to make a waterproof nest. Place foil-covered pan in a deep roasting pan. Scrape filling into pan and pour boiling water into roasting pan to come about halfway up sides of cake pan.
• Bake until filling is set and wobbles slightly in the center (it will continue to cook as it cools), about 1 hour and 45 minutes. Remove springform pan from water bath. Discard foil and place pan on a cooling rack. When cool, refrigerate overnight. To serve, remove from pan and place on a serving platter before slicing.

Steps:

• Generously butter the sides and bottom of an 8- or 9-inch round springform pan. Line the base and the sides with parchment paper and grease again with butter. Chill pan in the refrigerator. (This helps the butter firm up and the cake release more seamlessly.)
• Start the crust: Pulse the crackers in a food processor until they're a fine powder. Add the brown sugar and pulse to combine, then add the melted butter and pulse again until fully incorporated. Transfer the mixture to the prepared pan and use your fingers or a measuring cup to press it into an even layer. Freeze the pan for 10 to 15 minutes until completely chilled.
• Prepare the filling: Add 1/4 cup/60 milliliters room temperature water to a small, wide bowl, sprinkle the gelatin over the water and let sit for 5 minutes, until gelatin granules swell. (There should be no dry flecks of gelatin.) Pour the 1/4 cup/60 milliliters hot water over the hydrated gelatin and stir to dissolve.
• As gelatin hydrates, add the heavy cream and 1/2 cup/100 grams sugar to the bowl of a stand mixer fitted with the whisk attachment, and mix at medium speed until the cream forms stiff peaks, about 2 to 3 minutes. Transfer to a medium bowl and set aside.
• Wipe down the stand mixer bowl and the whisk attachment. Add the cream cheese and remaining 1/2 cup/100 grams sugar, and whisk on medium-high until smooth, light and fluffy, about 5 minutes. Scrape down the bowl. Add the mango pulp and lime juice, and beat on medium-low, gradually increasing the speed to medium-high once the mango is incorporated, about 2 minutes. Stop the mixer and scrape down the bowl.
• Add the gelatin mixture and whisk over medium-high until completely incorporated. Remove the bowl from the mixer. Add the whipped cream, lime zest and the cardamom. Fold the cream into the mango mixture until there are no flecks of cream. (The mixture will be very light and airy, resembling a mousse.) Pour this mango mixture over the chilled crust, and level the top with an offset spatula. Return pan to the refrigerator and chill for 30 minutes.
• As cheesecake chills, prepare the glaze: Add 1/4 cup/60 milliliters room temperature water to a small, wide bowl, sprinkle the gelatin over the water and let sit for 5 minutes, until gelatin granules swell. (There should be no dry flecks of gelatin.) Pour 1/4 cup/60 milliliters hot water over the hydrated gelatin and stir to dissolve.
• In a separate medium bowl, whisk the mango pulp with the sugar. Whisk in the gelatin mixture. Add 1 teaspoon lime juice and 1 teaspoon lime zest, and whisk to thoroughly combine. Pour this mixture over the top of the cheesecake, swirl the pan to coat evenly, cover the top of the pan with plastic wrap. Refrigerate the cheesecake until the gelatin layer is completely set and firm, at least 6 hours and up to overnight.
• When ready to serve, remove the plastic wrap, and carefully release the cheesecake from the springform pan. Slice the cheesecake with a sharp, serrated knife. (For cleanest slices, wash the knife with warm water, and wipe dry with a towel between each cut.)

Steps:

• For crust:
• Preheat oven to 325°F. Lightly butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir cracker crumbs and sugar in medium bowl to blend. Add melted butter and stir until evenly moistened. Press crumb mixture firmly onto bottom (not sides) of prepared pan. Bake until crust is set, about 12 minutes. Cool completely. Maintain oven temperature.
• For filling:
• Puree mangoes in processor until smooth. Set aside 2 cups mango puree (reserve any remaining puree for another use). Beat cream cheese, sugar, and vanilla in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Add 2 cups mango puree and beat until well blended. Pour filling over crust in pan.
• Bake cake until set and puffed and golden around edges (center may move very slightly when pan is gently shaken), about 1 hour 25 minutes. Cool cake 1 hour. Refrigerate uncovered overnight. Run small knife between cake and sides of pan to loosen. Remove pan sides. Transfer cake to platter. Cut into wedges and serve with sliced mangoes.

Steps:

• Peel the mangoes and chop the flesh into blueberry-sized pieces. Pour the vinegar and sugar into a large pan and simmer gently, stirring until the sugar has dissolved. Increase the heat and bubble for 8-10 mins until reduced a little. Meanwhile, toast the cumin, coriander and cardamom in a dry pan until aromatic.
• Tip the spices into a pestle and mortar and gently crush them, leaving the seeds with some texture. Remove the cardamom pods, leaving the seeds in the spice mix, and add to the vinegar mix along with the mangoes, the other ingredients and 2 tsp salt. Bubble over a medium heat for 1 hr 15 mins - 1 hr 35 mins, until thick and syrupy. Leave to sit for 10 mins.
• Transfer the chutney into 2-3 sterilised jars while still hot. Seal the jars and leave to cool, then add labels. Store in a cool place for up to 2 years - the chutney will be best eaten after a few months, when the flavours have melded and mellowed.

Steps:

• Preheat oven to 350.
• In a medium mixing bowl, beat the cream cheese, sugar and vanilla together until smooth.
• Add the eggs and beat until the entire mixture is well blended.
• Pour the batter into the pie crust and bake for about 40 minutes until the middle is nearly set.
• Cool and refrigerate for about three hours, or even overnight. (Can also be placed in the freezer for 1 hour).
• When ready to serve, spread mango chutney onto the cheesecake to cover.
• Or, you may slice individual servings of cheesecake and top with spoonfuls of chutney.

Steps:

• Cut the mango flesh away from the pit. The pit is shaped similar to an obelisk, so you'll end up with 2 large pieces and 2 smaller pieces from each mango. Roughly chop the flesh.
• In a saute pan heat the oil and add the chile flakes. Be careful not to burn the chile, just toast to flavor the oil. Add the onions and sweat until soft. Add the ginger and bell pepper and saute for 1 to 2 minutes. Finally add the mango and cook for 1 more minute.
• In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently. Season with salt and pepper. Add the raisins and the nuts and transfer to another container over an ice bath. I used a mild yellow curry powder, but if you want it hotter go for red.