With it's bright colours and three layers of chocolate, mango and raspberry, this cheesecake will chase the last clouds of winter away. At least that was the plan when I called it primavera (spanish for "spring") cheesecake. The recipe is very simple, it just needs a bit of patience as you have to bake each layer one after the other. However it is totally worth it because it's just so creamy!
- 75g digestive biscuits
- 18g butter
- 15g desiccated coconut
- 400g cream cheese
- 120g caster sugar
- 15g corn flour
- 2 eggs
- 220g whipping cream
- 50g dark chocolate (52%)
- 80g mango pulp
- 1 tsp lemon juice
- 120g raspberries
- 100g mascarpone
- 80g whipping cream
- 1 tsp caster sugar
- a few drops of natural vanilla extract
- a handful of pistachios, shelled and chopped
makes one cheesecake in a 15cm ø round tin. For a 24 cm ø round tin use double of the ingredients.
- For the biscuit base crush the biscuits either in a seaqled plastic bag using a roling pin or grind them in a food processor. Pour the cookie crumbs into a bowl. Add the desiccated coconut and mix with a rubber spatula. Melt the butter and pour it into the bowl, mix the crumbs with the butter until evenly distributed. Line the base and the sides of your spring form with baking parchment. use a bit of vegetable oil or butter to make the paper stick to the sides. Now fill in the curmb mix and spread it out evenly.
- To make the cheesecake filling, place the cream cheese, sugar and starch in a bowl and mix at low speed until combined, using either a standing electric mixer or a handheld one. Then switch to medium speed and add the eggs, one at a time, waiting for each egg to be fully combined. Now slowly pour in the cream and mix on low speed until combined. Divide the cheesecake filling into three equal batches, each weighing about 285g (570g if you're preparing the 24cm ø cake).
- Melt the dark chocolate in a bowl and add a spoonful of the first batch of cheesecake filling. Mix well by hand, using a whisk. Then slowly add more spoonfuls of the filling to the chocolate mix until you've incorporated everything of the first batch. By adding the filling slowly to the chocolate rather than adding the chocolate to the filling you avoid having lumps of chocolate in your mix. Pour the chocolate filling over the biscuit base and bake for about 20-25 minutes at 160°C (fan oven).
- In the meantime you can prepare the remaining to fillings. For the mango layer mash the mango pulp together with the lemon juice in a food processor or a blender. Add the puree to the second batch of cheescake filling.
- For the raspberry layer mash half of the raspberries with a fork and mix them into the third batch of cheesecake filling. Fold the rest of the raspberries gently into the mix.
- Once the chocolate layer seems firm but still soft and has a baked top, you can carefully pour the mango filling on top. Spread it evenly with a spoon or spatula over the hot surface and put the cake back into the oven, again for about 20-25 minutes, until the mango layer is firm enough to pour the raspberry layer on top. For the raspberry layer, lower the temperature to 150°C and bake it for 20 minutes only, to prevent the top from baking too much and losing it's beautiful pink colour. Once the cake has finished baking, leave the cake to cool on a cooling rack until it you can touch the tin without burning your hands and leave the cake to set entirley for at least 6 hours or preferably over night.
- Take off the spring form and baking parchment and place the cake onto the plate that you want to serve it on. To make the decoration, beat the mascarpone together with the cream, sugar and vanilla using an electric handheld mixer. Leave it slightly soft because when you start piping it, it will get a lot firmer. Fill the mascarpoe cream into a piping bag with a big round nozzle and pipe dots around the border of the cake. Sprinkle with the pistachios, and enjoy your cheesecake!