MASTERCLASS
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GET IT RIPE Choose a ripe but firm mango. If it’s too soft, you’ll find it tricky to peel the ribbons.
Put a heatproof, snugly fitting plate upside down in the base of a large (about 5ltr) slow cooker and pour over 400ml boiling water. Sit the cake tin on top of the plate and put the lid on the slow cooker. The clingfilm and foil will keep the cake watertight, but the tin should sit just above the water level.
RECIPES SIAN DAVIES PHOTOGRAPHY TOBY SCOTT FOOD STYLING JOY SKIPPER PROP STYLING JENNY IGGLEDEN
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Peel the mango and, using a peeler, shave off ribbons of the flesh, arranging it on top of the cheesecake. To finish, decorate with mint leaves and a drizzle of passionfruit coulis.
Expert tips The key to cooking this cheesecake is selecting the right-sized plate to fit in the base of your slow cooker. This will allow you to easily remove the cheesecake. Don’t be tempted to peek inside the slow cooker while your cheesecake is cooking.
The lid needs to stay closed to retain the heat. To make it gluten-free, use Free From digestive biscuits for the base. Try not to over-whip the cream, or you’ll find it hard to fold into the cheese mix. Make mini individual cheesecakes in ramekins, if preferred. Cook in the slow cooker for about 2 hours,
until the centres are just firm. No slow cooker? No problem! Simply preheat the oven to gas 3, 170°C, fan 150°C. Place the prepared cheesecake onto a baking tray and cook in the oven for 1 hour, or until the filling is just set. Turn the oven off then allow to cool in the oven for 2 hours, then chill and decorate as described.
Say cheesecake Classic, creamy and always delicious, find 10 more inventive cheesecake recipes at tes.co/10cheesecakes
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