Tuesday, March 16, 2010

Cheesecake with Mango Glaze

Crust:
2 C AP flour
1/2 C sugar
2 t fresh lemon zest, finely grated
1/2 t fresh orange zest, finely grated
1 t vanilla extract
2 egg yolks
1/2 C softened butter
little water to moisten dough if needed

Filling:
5 8-oz packages cream cheese, softened
1 3/4 C sugar
3 T flour
2 t frest lemon zest, finely grated
1 T fresh orange zest, finely grated
1/4 t vanilla extract
5 eggs
2 egg yolks
1/4 C + 1 t heavy cream

Glaze:
juice of half a lemon
juice of half an orange
juice of two mangos*
pinch ginger powder
1/4 t turmeric
1 t sugar
2 t cornstarch

*for the mango juice, seed and peel the mangos, then either pass through a juicer (preferred), or food processor and strain through a double layer of cheese cloth.

Crust:
Mix flour, sugar, then blend in the vanilla, lemon and orange zest. Blend in butter and egg yolks; you may have to add a little water if the dough crumbles too easily. Grease a 9 inch spring form pan, and roll out a portion of the dough on to the bottom of the spring form pan. Bake the bottom only in a pre-heated 400 degree oven for 6-8 minutes. When done, remove and allow to cool. Place the sides on the pan, and start applying the dough to the sides (this is probably most easily done with your fingers). You want a uniform layer, making sure to seal to the bottom of the pan and come up to the top. This recipe makes more dough than you'll need, so save the rest if you want an interesting crust on a lemon meringue pie. Pre-heat the oven to 450.

Filling:
In a large mixing bowl beat all the ingredients together, adding the eggs last and one at a time. Mix this until smooth, scraping the bowl down with a spatula periodically.

Assembly:
Pour the filling in to the spring form pan with the crust and bake at 450 for 10 minutes, then reduce the heat to 250 and bake for an hour more. The center will still seem liquidy when you remove the cake (and the end product will be very creamy, further cooking can make this more cake like, but that's not how I like it). Cool the cake at room temperature for at least two hours, then refrigerate over night.

Glaze:
Bring the mango juice and the sugar to a simmer, meanwhile, mix the lemon juice, orange juice, ginger, turmeric, and corn starch. Mix this in to the mango juice and simmer until reduced by about half, or until it reaches desired thickness. Refrigerate this over night as well, then apply before serving.