Josh's Durban Spiced Mango Cheesecake

Preparation Time: 15 minutes
Refrigeration Time: 1 hour
Serves 1

EQUIPMENT
2 bowls
Sieve
Mixing spoon or whisk
Immersion blender
Ramekin or mini springform cake tin
Knife for peeling, slicing and loosening sides

INGREDIENTS
Butter and gluten free flour for preparing 10 cm diameter ramekin or mini springform cake tin

6 g gelatine powder
17 ml water
135 g cream cheese
19 g granulated sugar
1/2 tsp turmeric
1 tsp cinnamon
1/2 tsp lemon juice
1 tsp vanilla essence
1 mango

METHOD
Butter and dust ramekin or mini cake tin
Mix gelatine with water and leave aside to bloom
Prepare mango by peeling and then slicing off half for pureeing while neatly cutting the other half into wedges for garnish
Puree the one half by using an immersion blender
Mix cream cheese and granulated sugar in separate bowl
Add mango puree to cream cheese mixture by straining the pulp through a sieve
Mix well and blend using immersion blender until smooth
Add turmeric, cinnamon, lemon juice and vanilla essence and blend well
Microwave gelatine mixture for 20 to 30 seconds or until melted
Stir into cream cheese mixture. Mix well.
Add mixture to ramekin or mini cake tin
Refrigerate for 1 hour

Loosen sides and transfer onto plate
Arrange mango wedges neatly on top

Serve immediately