Mango Pavlova Cheesecake at Onlinecake.in

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Alphonso Mango Pavlova Cheesecake
Serves 12-14

Ingredients

For the Pavlova layer:

1 x 400g tin chickpeas in water (leave in the fridge overnight)
280g golden caster sugar
1 tsp apple cider vinegar
½ tsp arrowroot or cornflour
3 tsp vanilla extract

For the cheesecake base:260g malted milk biscuits (you could use ginger biscuits or NICE biscuits too)
100g unsalted butter, melted

For the Alphonso mango cheesecake filling:
500g mascarpone cheese
300g full fat cream cheese (I used Philadelphia)
200ml double cream + 100ml extra
450g icing sugar
Juice of 2 lemons
2 tsp vanilla extract
300g Alphonso mango, blended (this was approx. 3 mangos for me)
2 tbsp agar powder

For the decoration:
Whipped cream
Mixed fruits of your choice

You will also need a 24cm springform tin.

Procedure -

• The first step is to prepare the Pavlov.
• Now preheat the oven to 120C.
• Take non-stick baking parchment. Draw a circle on it, using the removable base from your cake tin. Upturn the paper over and place it on a large baking tray. You now have the perfect outline for your Pavlova.
• Put the chickpeas in a separate bowl. Later on, you can use it to make Channa Masala or for Hummus.
• Pour the chickpea water and vinegar into a bowl.  To mix the ingredients well use an electric mixer fitted with the whisk attachment. Make sure the container is neat and clean. Whisk on a high speed for 5 minutes.
• Mix the corn flour and sugar together. Add the sugar mixture a tablespoon at a time carefully. Keep on beating the mixture until you have stiff glossy peaks.
• Add the meringue mixture on baking paper, staying inside the circle you made. Even out the surface of it by using the back of a spoon, creating a little crater in the middle for your cream and fruit later.
• Place the batter into the oven. Immediately turn the heat down to 100C. Bake for 2 hours or 30 minutes more (if, required). Once this part is over, crack the oven door open a little. Leave it for a while to cool completely.
• Now it’s time to prepare the cheesecake base. Grind the biscuits in a food processor until they resemble the texture of sand.
•  Stir the grind biscuit in the melted butter. Press the mixture into the base of the tin, making sure it’s even and packed tightly. Refrigerate for 30 minutes.
• To prepare the cheesecake filling, take the mascarpone, cream cheese, double cream, vanilla, icing sugar and lemon juice in a large bowl.  Beat all the ingredients well. Don’t overwork it.
• Place the agar-agar in a small bowl. Add cold water 2 tbsp and stir to dissolve. Take a pan, combine the agar-agar and 100ml double cream. Heat on a medium flame and keep stirring all the time until the mixture comes to a boil.
•  Boil for a minute or so and then turn off the flame. Add the mango pulp and stir well to combine the mixture. This will turn off the temperature of the cream mixture.
• Now take the mango mixture and add it with the cream cheese mixture and whisk until it gets fully combined. The mixture should thicken very slightly.
• Spread a thick layer of cheesecake filling onto the cooled biscuit base and smooth out the top.
• Refrigerate it overnight.
• Run a knife around the edge of the cheesecake (to smoothen the layer) and remove the sides of the tin. Place onto a cake plate or stand and place the Pavlova on top.
• Fill the inside of the cheesecake with whipped cream and fresh fruit. Garnish it with fresh mangos to enhance the taste of it.

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