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..

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INGREDIENTS

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

Blueberry jam

METHOD

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 .

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For the walnut base

1-2 cups walnuts

2 tbsp sugar/ honey

2-3 tbsp butter

Method

Crush the walnuts coarsely with sugar

Add melted water and press on springform

pan.

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

chilled.

Toppings can be of your choice

I served with blueberry jam.