I love this recipe, and I know dark chocolate and mango might sound like a strange flavour combo to some people, but it really works for me. The cheesecake has a nice crunchy biscuit base and there’s pecan nuts for some extra crunch! And the best thing, you can replace the mango with loads of different fruits, blackberries or raspberries would work very well.
120g Digestive Biscuits
1 Tbsp Cocoa Powder
60g Unsalted Butter
30g Pecan Nuts
50ml Double Cream
40g Light Soft Brown Sugar
150g Dark Chocolate
1 Medium Sized Mango – 150g Frozen Mango
To start with we have to melt the butter, either in a pan or in the microwave. When completely melted, set aside to cool down a bit. Place the digestive biscuits, along with the cocoa powder, in a food processor and blitz until their finely crushed. If you don’t have a food processor, just stick them in a strong freezer bag, seal it, and bash the hell out of those biscuits with a rolling pin or a pan.
Grease and flour a 20cm spring form tin, since it’s a chocolate cheesecake you can use cocoa powder instead of flour, to make sure it pops out easily after baking.
Preheat the oven to 180 degree C.
Combine the cooled butter and crushed biscuits and dump them into your tin. I like to first push it in with a flexible spatula and then I use the bottom of a glass to flatten the biscuit base until it’s well compressed.
Roughly chop the pecans and scatter them over the base.
Melt the dark chocolate, either in a bowl that is placed over a pan with a bit of simmering water in it (make sure the water doesn’t touch the bowl with the chocolate) or in 20 sec intervals in the microwave. Since the chocolate doesn’t need to be tempered the microwave will work just fine.
In a large mixing bowl, combine quark, buttermilk and double cream and give it a good mix. Then add the eggs, one at a time, and incorporate them well before adding the next. Then add cornflour, sugar and mix in the melted chocolate.
If you’re using frozen mango, make sure it’s defrosted when you start making your cake.
If you’re using a fresh mango, slice it either side of the stone and score the flesh, not cutting into the skin. Then you can easily scoop it out with a large spoon. Use a knife to take off the leftover flesh. Place everything into a food processor and blitz it until its smooth. If the mango pulp is very wet, which might be the case after defrosting it, cook it down on a low heat for a couple of minutes.
Carefully add the cheesecake mixture to the tin. Make sure that the filling doesn’t just push the pecans to to one side of the tin. Then take a spoon and blob the mango onto the filling. Use the spoon to marble it until you’re happy with the look of your cake.
The cheesecake can go into the oven for about 60 minutes and I like to cover it with foil after about 30 minutes, so it doesn’t get too dark.
Wait until it’s fully cooled down before taking it out of the tin and then…