Classic Baked Cheesecake with Mango & Fig Recipe

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Ingredients

  • Base
  • 150g chilled Butter, diced
  • 225g plain Flour
  • 1 egg Yolk
  • 2 tbsp Water
  • Filling
  • 700g cream cheese
  • 200g castor sugar
  • 1 tsp vanilla extract
  • 1 tsp chai spice blend (optional)
  • 3 lightly beaten eggs.
  • Topping 3-5 tbsp. Mudgeeraba Spices Traditional Queensland Mango & Fig Chutney.

Directions

  1. Rub together the butter and flour until it resembles fine bread crumbs (or pulse it together in a food processor). Add the egg yolk and water and combine until it resembles a dough. Be careful not to overwork the dough. Grease and flour a 25cm quiche/flan tin. Remove from the bowl shape into a ball and flatten gently with the palm to approximately 1 inch and wrap in plastic and chill for 30 minutes. Preheat the oven to 150 degrees Celsius. Place the 3/4 of the dough between 2 sheets of grease proof paper and roll out to approximately 1/2 cm thick. Line the quiche tin with the dough cutting off the excess. Blind bake the base for 30 minutes. Add the cream cheese, sugar, vanilla and chai to a mixer and beat well. Add the lightly beaten eggs last and mix through thoroughly. Pour the filling into the pastry shell and place into the same oven for a further 30 minutes. Check that the cheesecake is firm before removing from the oven. Set aside and cool and place in the fridge to chill. Prior to serving top with a layer of the traditional queensland mango & fig chutney and serve with whipped cream.
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