A cheesecake with contrast colours and baked
with a walnut crust. Seasonal fruit speciality
for Sunday dessert . I used the blueberry jam
made a few days ago for the topping and few
jots of it on the cake to create a trifle effect .
Baked cheesecakes should be made one day
before ,and chilled for better taste.
So let’s move to the recipe..
200 gm cream cheese ( room temperature)
1 big mango peeled and cut
3 egg yolks
1/2 cup cream
1/4 cup flour
3 egg whites
A pinch of salt
1/2 cup sugar
Beat the cream cheese ,with sugar mango pulp ,
egg yolks till creamy .
Add lightly beaten cream ,vanilla to it.
Beat egg whites stiff with a little salt separately.
Add the flour,egg whites to the mixture , and
mix in with a spatula .
Pour over prepared walnut base and bake .
For the walnut base
1-2 cups walnuts
2 tbsp sugar/ honey
2-3 tbsp butter
Crush the walnuts coarsely with sugar
Add melted water and press on springform
Pour cheesecake mixture with jots of jam ,and
create a trifle effect and bake in a preheated
oven 170 C for 25-30 minutes.Cool
Cover and chill in refrigerator.
Even if the cake is jiggly it will be firm after it is
Toppings can be of your choice
I served with blueberry jam.