I particularly love this version! I’ve been making it for ages, and don’t know why I haven’t posted it for you sooner.
This isn’t a fridge-set cheesecake, that requires time and gelatin for it to hold.
And it isn’t a baked cheesecake that needs to cool in the oven for hours so it doesn’t crack.
No, this is a whip-and-you’re-done kind of cheesecake, that is creamy, smooth, and nicely tangy in contrast to the fresh fruit that goes so well piled on top.
It’s so easy to make! You beat cream, you whip cream cheese and sugar, you fold the two together and that’s your cheesecake filling, done.
It’s so great piled into a pre-baked tart shell, like I have done here. But in the past I’ve made this cheesecake filling, put it straight into a bowl, topped it with berries, crumbled up some shortbread and served the whole thing as a deconstructed cheesecake.
It’s SO easy. And such an adaptable recipe! You’re going to love it.
P.S. Try it with raspberries piled on top! Or poached rhubarb in winter. X
- FOR THE SWEET SHORTCRUST PASTRY:
- 125g unsalted butter, softened
- 100g caster (superfine) sugar
- ¼ tsp salt
- 1 eggs
- 250g plain flour
- FOR THE TART FILLING:
- 250g packet cream cheese
- 70g icing (powdered) sugar
- 300ml double cream
- 3 mangoes
- To make the tart pastry, cream the butter, sugar and salt in the bowl of your stand mixer fitted with paddle attachment until well combined.
- Add the egg and mix until fully incorporated.
- Turn the mixer onto a low speed and mix in the flour until just combined.
- Remove the dough from the bowl and shape into a flat disc. Wrap in cling film and refrigerate until completely chilled, about an hour.
- Remove the pastry from the fridge about ten minutes before you're ready to roll it out.
- Grease a 9 inch tart shell with spray oil and lightly flour your bench.
- Roll out the tart pastry until it is ⅛ inch thick, and a little bigger than your tart pan.
- Lift the pastry off the bench and place it into the tart tin. Press it into the base and up the side, then trim off the excess around the edges.
- Place the tart in the fridge to allow the pastry to chill for half an hour, then preheat the oven to 170 C (340 F).
- Prick the tart shell all over with a fork, then bake, uncovered, for 20 - 30 minutes, until lightly golden. Set aside to cool and then remove from the tin.
- To make the cheesecake filling, using an electric mixer, beat the cream to soft peaks. Set aside and beat the cream cheese and icing sugar until light and fluffy. Fold the cream into the cream cheese mixture.
- Spread the cheesecake mixture evenly into the baked tart shell
- Peel the skin off the mangoes and slice them into ½cm slices. Arrange the mango over the cheesecake in a rose pattern, starting on the outside and working your way in.
- Keep refrigerated. Serves 10.
- Happy baking!
Pastry recipe adapted from Tartine.
Cheesecake filling adapted from the Pastry Affair.