Nico's Cook In, Cook Out airs Wednesdays at 8.30pm on RTÉ One.
Ingredients
Serves: 2
Time: 2 hours
For the crust
- 100g gingernut biscuits
- ½ tsp grated ginger
- 1 tsp ground sweet cinnamon
- 50g unsalted butter, melted
- Pinch salt
For the mango sauce
- 200g frozen mango
- 2 tbsp icing sugar
- Zest and juice of 1 lime
For the cheesecake filling
- 100g mascarpone
- 100g full fat cream cheese
- 100ml double cream
- Zest of 1 lime
- 150g white chocolate, broken into pieces
Method
- Make the mango sauce - place the mango and icing sugar into a heavy bottomed saucepan and heat together until the mango has broken down and formed a sauce-like consistency. Remove from the heat and stir through the lime juice and zest. Blend with a hand blender or food processor if you want it smoother.
- Set aside to cool.
- Place the biscuits in a resealable bag, add a half teaspoon of fresh grated ginger and a teaspoon of cinnamon. Bash with a rolling pin until you have fine crumbs. Or use a food processor.
- Melt the butter in a large saucepan then add the biscuit crumbs and mix to combine. Tip the butter and biscuit mix into the base of 2 glasses and press down with the back of a spoon or smaller glass. Cover and place in the fridge to chill while you prepare the rest of the ingredients.
- Place the chocolate in a heatproof bowl then set it over a small saucepan of barely simmering water, making sure the base of the bowl does not touch the water/ Allow the chocolate to melt slowly, stirring occasionally. Remove from the heat and allow to cool for 5 minutes.
- Beat the cream cheese and mascarpone in a large bowl until well combined then gradually add the double cream. Stir through the white chocolate and lastly fold in 100g of the mango sauce.
- Spread the mixture evenly over the top of the biscuit base, then cover and place in the fridge to chill and set for 2 hours.
- Remove the cheesecakes from the fridge and serve with the remaining mango sauce spooned on top. Garnish with a mint leaf.
