March 9th, 2018

Creamy Mango Macaroon Cheesecake

Name: Creamy Mango Macaroon Cheesecake
Prep time: 35 min
Cook time: 360 min
Total time: 395 min
Yield: 12 serves
Ingredients: Macaroon Base; 4 egg whites (no egg yolk at all); 25 g white sugar; 150 g moist coconut flakes; 350 g cream cheese; 60 ml Canton Ginger liqueur; 1 tsp vanilla bean paste; 460 g thickened cream; ½ cup condensed milk; ½ cup sugar; 1 titanium gelatin leaf; 2 gold gelatin leaves; 2 mangoes mashed; 1 packet mango jelly crystals; 50 ml Canton Ginger liqueur; Mixed berries (mango, toasted coconut, ginger and mango macarons)

Posted In Dessert
1 Comments

Mad Creations Hub > Recipes > Entertaining > Creamy Mango Macaroon Cheesecake

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This Creamy Mango Macaroon Cheesecake recipe is a mixture of many great tasting recipes I have made or experienced over my years.

With influence from Nigellas, and Jens, Slut Red Raspberries, Kerrie’s Passionfruit Condensed Milk cheesecakes, to my mums coconut macaroons in the 70s.

It’s light fluffy, and very Aussie with the flavours I chose. Mangoes are in season, as are the berries so why not! I have made the addition of the Canton Ginger Liqueur, you can choose to use it or another, or leave out completely.

I think it really adds to the taste of this incredibly light, fluffy 4 layer cheesecake.

This macaroon cheesecake is great recipe to make when you are wanting to impress some guests with what may look a little fancy but is actually very simple to recreate.

I hope you enjoy this recipe

Megan xox

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Creamy Mango Macaroon Cheesecake

Not only does this cheesecake look fabulous it tastes it too!

5 from 1 vote

Prep Time: 35 mins

Cook Time: 6 hrs

Total Time: 6 hrs 35 mins

Course: Dessert

Cuisine: Australian

Keyword: macaroon cheesecake

Recipe Category: Fatsexythermo

Calories: 320kcal

Author: Megan Ellam

Servings: serves

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Ingredients

Boozy Ginger and Mango Layer Cheesecake

Macaroon Base
4 egg whites no egg yolk at all
25 g white sugar
150 g moist coconut flakes

Cheesecake Ingredients

350 g cream cheese
60 ml Canton Ginger liqueur
1 tsp vanilla bean paste
460 g thickened cream
½ cup condensed milk
½ cup sugar
1 titanium gelatin leaf
2 gold gelatin leaves
2 mangoes mashed

Boozey Mango Jel

1 packet mango jelly crystals
50 ml Canton Ginger liqueur

Garnishes

Mixed berries mango, toasted coconut, ginger and mango macarons

Metric - US Customary

Instructions

This recipe is best started a day ahead
Prepare springform cake tin with canola spray
Preheat oven 160℃
Insert butterfly into Thermomix
Add egg whites and sugar
Mix 4 minutes / 37℃/ speed 4
Add coconut stir through
Press into bottom of springform
Cook 20 minutes until golden
Allow to cool

Cheesecake layer

Insert butterfly
Add chopped cream cheese, vanilla paste, 30ml Canton liqueur
Mix 1 minute / speed 2 gradually up to speed 4
Remove from bowl, and add to large glass bowl
Add butterfly attachment to Thermomix
Pour in cream and sugar
Now I mixed this with MC off speed 4, and I just watched through the lid to see when it thickened. I was scared of over whipping. It comes up thick and creamy and looks amazing
Prepare gelatin leaves in cold water until softened then add to reserved 30ml of Canton.
Microwave 10 seconds, stir to dissolve
Add mango pulp, and cream cheese, to cream mix, still with Butterfly attachment on
Blend 10 sec/speed 3, MC off and pour in gelatin liqueur mix while blending
Stir through with spatula, and add to macaroon base
Refrigerate until set. Minimum 3 hours.

Jelly Layer

Prepare your jelly as per instructions on packet, if adding the ginger liqueur just add 20 ml less cold water to the jelly, and add your alcohol
Leave jelly to cool for half an hour at room temperature
While jelly is cooling, place your fruit in your own creative design over the top of the cheesecake
When jelly is a little cooled pour very delicately, only half the mixture over the top of the cheesecake, then refrigerate for half an hour.
When the jelly has started to set on the cheesecake, pour the rest of the jelly over the top of the cheesecake. This is done in 2 steps, so that your fruit stays where it is and doesn't float around.
Refrigerate until set.
Garnish with macarons.