Orange cheesecake with mango sauce

Name: Orange cheesecake with mango sauce
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 7-10 Tbsp Grease; 150 g + 2 tablespoons flour; 75 g + 4-5 tablespoons brown sugar; 2 packages Vanillin sugar; 1⁄2 Tsp Baking Powder; 7-10 Tbsp Salt; 125 g cold butter; 800 g Double cream-; 7-10 Tbsp Cream cheese; 200 g ripened cream; 200 g white sugar; 100 ml unsweetened; 7-10 Tbsp Coconut milk; 5 Eggs (Gr. M); 4 Oranges; 2 ripe mangoes; 100 ml apple juice

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

7-10 Tbsp Grease
150 g + 2 tablespoons flour
75 g + 4-5 tablespoons brown sugar
2 packages Vanillin sugar
1⁄2 Tsp Baking Powder
7-10 Tbsp Salt
125 g cold butter
800 g Double cream-
7-10 Tbsp Cream cheese
200 g ripened cream
200 g white sugar
100 ml unsweetened
7-10 Tbsp Coconut milk
5 Eggs (Gr. M)
4 Oranges
2 ripe mangoes
100 ml apple juice

Directions

1
Grease a springform pan (26 cm Ø) well. Mix 150 g flour, 75 g brown sugar, 1 vanillin sugar, baking powder and 1 pinch of salt in a bowl. Add butter in pieces and mix everything into crumbles using the dough hooks of the hand mixer.
2
Press into the mould as the bottom. Cover and leave to cool for approx. 30 minutes.
3
Mix cream cheese, sour cream, white sugar, 1 vanilla sugar, coconut milk and eggs with the whisk of the hand mixer. Sift 2 tablespoons of flour over it and stir in.
4
Wash organic oranges in hot water, dry them, finely grate the peel. Peel all oranges so that the white skin is removed. Cut out orange fillets between the parting skins. Squeeze the peelings and collect the juice.
5
Tips page 109). Cut fillets into pieces and stir into the cheese mixture with the juice and skin.
6
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Sprinkle the base with 1 tablespoon of brown sugar, spread the cheese mixture on top. Bake in a hot oven for 1-1 1⁄4 hours. After approx. 20 and 40 minutes baking time, remove the cheese mixture from the edge all around with a knife so that it does not tear.
7
Possibly cover the cake. Let it cool down in the mould and remove it.
8
Peel the mangos, cut the flesh into slices from the stone. Puree the fruit flesh with the apple juice.
9
Shortly before serving, sprinkle the cake with 3-4 tablespoons of brown sugar. Caramelise briefly with a kitchen gas burner or under the hot oven grill and allow to set again. Serve with the mango sauce.