Mango Meringue Cheesecake (GF)

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For The Glutton’s

Mango Meringue Cheesecake (Gluten Free)

Obviously, I’m not from here.  I moved to Australia to be with my partner, and absolutely love it.  However, we don’t have family to spend Christmas with.  What’s the Australian thing to do? Bring the stragglers into their clan.  We were invited to spend Christmas with this beautiful family we’ve come to know over the past year.  My contribution to this delicious smorgasbord were the desserts.  One of my friends is gluten intolerant, and making a cheesecake Gluten Free is SO easy.  Mango is a traditional Australian Christmas food, and I was wanting to try my hand at meringue…

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Ingredients:

For crust

  • 2 cups graham cracker crumbs
  • 4 tbsp butter
  • 1/8 tsp salt
  • 1 tsp sugar

For batter

  • 2 8oz pkg cream cheese, room temp
  • 1/3 cup lemon juice
  • 1  1/2 cup caster sugar
  • 1 tbsp cornflour
  • 1 tbsp thickened cream
  • 1/2 tsp cream of tartar
  • 1/2 tbsp vanilla
  • 3 eggs, room temp
  • 2 tbsp greek yogurt
  • 2 fresh mangoes, pureed (reserve 1/3 of this for the topping)

For Meringue

  • 4 egg whites, room temp
  • 1 cup caster sugar
  • 2 tsp cornflour (yes, it’s gluten free, I promise)

Place rack in centre of oven and preheat to 350F (176C).

Grease springform pan.  You can use whichever size you’d like, just take into account: the bigger the pan, the thinner the cake, the shorter the cooking time 🙂.

Using a food processor or a bag and rolling pin, make fine crumbs out of your cookies.  Melt the butter in pan over medium heat.  Combine the two in a large bowl, add salt and sugar, stir.  Press into pan bottom, and slightly up the sides.  Bake 10 min.

Remove from oven and reduce heat to 320F (150C).  Allow crust to cool.

Cream cream cheese with hand mixer until smooth and creamy (no lumps).  Add sugar, blend 2 min.  Scrape sides of bowl and blend for another 2 min.  Salt, cornflour, cream of tartar, blend, scrape. Vanilla, blend, scrape. Greek yogurt, blend, scrape. Lemon juice, mango puree, blend, scrape.  Beat in eggs and yolk, one at a time, scrape and blend again.  Bake for 45 minutes, or until the top is golden brown.  The greek yogurt keeps the cake very moist, so a water bath is not necessary.  I have never use one, not worth the risk of the leaks, and the cakes will never be dry. I promise.

After the 45 min, shut the oven off, open the door, but leave the cake in.  Cheesecake doesn’t like quick temperature changes (makes it crack).  After a few minutes, pull it out of the oven and onto a cooling rack.  Run a knife between the cake and the side of the pan to further prevent cracking (cake contracts when cooling).

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Meringue: Whisk to soft peaks, then add half the sugar, a spoonful at a time, whisking between each addition, without over beating. Whisk in the cornflour, then slowly add the rest of the sugar until smooth, glossy and thick. Heat the remaining mango puree until just hotter than lukewarm.  Spread onto cheesecake. Immediately put spoonfuls of meringue around the edge of the filling, then spread so it just touches the cheesecake, anchoring it and help stop it sliding. Pile the rest into the centre and then create peaks. Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured. Chill for at least 4 hours, and then garnish with mint leaves.

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