Ginger Mango Cheesecake

Name: Ginger Mango Cheesecake
Ingredients: 14 oz ginger snaps; 1/2 cup butter, melted; 1 lb cream cheese, at room temperature; 3 None large eggs, separated, at room temperature; 1 tbsp cornstarch, sifted; 1 1/4 cups sugar; 2 cups sour cream, at room temperature; 2 tsp vanilla bean paste; 1/4 cup lemon juice; 1.75 oz candied ginger, chopped; 2 None medium mangoes, peeled, stoned, thinly sliced

11 ingredients

5 steps

Ingredients

14 oz ginger snaps
1/2 cup butter, melted
1 lb cream cheese, at room temperature
3 None large eggs, separated, at room temperature
1 tbsp cornstarch, sifted
1 1/4 cups sugar
2 cups sour cream, at room temperature
2 tsp vanilla bean paste
1/4 cup lemon juice
1.75 oz candied ginger, chopped
2 None medium mangoes, peeled, stoned, thinly sliced

Directions

1

Preheat the oven to 300°F. Process the cookies in a food processor until they form fine crumbs, then transfer to a medium bowl. Stir in the butter until combined. Press cookie mixture evenly over the base and three-quarters of the way up the sides of a pie pan. To achieve a neat crust, press the crumb mixture firmly with a straight-sided glass or bottle. Refrigerate while preparing the filling.
2

Beat the cream cheese, egg yolks, cornstarch and half the sugar in a large bowl until smooth. Add the sour cream, vanilla and juice; beat until just combined. Fold in the ginger.
3

Beat the egg whites in a small bowl until soft peaks form. Gradually add the remaining sugar, beating until dissolved. With a large balloon whisk, fold the egg white mixture into the cream cheese mixture.
4

Spread the filling into the crust; place on a parchment-paper lined baking sheey. Bake cheesecake for 1 hour, or until just set. Switch off oven, and allow cheesecake to cool in the oven with the door ajar (this helps prevent the cheesecake from cracking).
5

Top the cheesecake with mango slices and serve.