Ahhhh January 26th. Australia Day. An iconic day where we celebrate our nation’s beginnings and embrace our inner bogan…. *ahem* I mean patriot.
We Aussies like our Summers hot, our beers cold, our beaches sandy and our bodies bronzed. Well most of us anyway. We also have this little thing about plastering our flag everywhere, including ourselves. But hey, it’s what we do.
With Australia day only a week away or so, I got to thinking about what fabulous dessert I was going to whip up for it. I always make something, and I knew I had to get into the spirit and create a dessert that was truly Australian.
For about a second I considered creating the Aussie flag in cheesecake form… but, well that might be taking it a step too far.
I did also consider a lamington styled cheesecake, which is still something I’m thinking about. I need to really consider the flavours before venturing in that direction though. For now, I knew I wanted a dessert that showed off our lesser seen colours of green and gold and it just had to imbue everything that is an Australian summer.
What do you think of when I say Aussie Summer?
I know several friends of mine would jump up and down and scream Mango, mango, mango! I mean what is a summer feast without a perfectly ripened mango….. well in my mind, it’s a good one!
Ahhh yes, my little secret is out in the world now. I don’t like mango. I think I must be one of the few Australians who don’t! You should see the looks I get when I actively avoid it too, god it’s like I’m burning the flag or something!
So I thought I would push myself out of comfort zone and whip up a delicious Aussie cheesecake packed full of mango and hey, guess what! I actually liked it! I mean I avoided the plain fruit on top, because, yuck! But the cheesecake itself it’s so gorgeous and light and the perfect end to a summer BBQ.
So if you need a dessert to take along to a little shindig, or you’re just feeling patriotic… or hell, maybe you just feel like cheesecake. This baby is for you.
Now grab a can of Export, whack your thongs on, turn up the ACDC and let’s get cooking!
Australian Mess: My Gluten Free No-Bake Mango Cheesecake
Serves: 8 – 12 people
Prep Time: 20 Minutes
Chill Time: 20 Minutes + Overnight
265g (about 2 Cups) Gluten Free Sweet Plain Biscuits – I love Leda Arrowroot Biscuits available from Woolworths for cheesecake bases!
80g Melted Butter
500g Philadelphia Cream Cheese, at room temperature
3/4 Cup Caster Sugar
30ml Lemon Juice
3 tsp of Gelatine powder dissolved in
1/4 Cup Boiling Water
2 Fresh Mangoes
1-2 Kiwi Fruit
1 tsp Desiccated coconut – for decoration
I definitely recommend making this gorgeous desert ahead of time, just so you’ve got the whole night or a good 4 hours to let is solidify.
In a food processor (or by hand) blitz the biscuits until they resemble a fine crumb. Add in your melted butter and blitz again until it all comes together, don’t worry if it looks a little too wet.
Line and grease a 24cm spring form tin, an overly large piece of baking paper across the bottom will make removal a piece of cake! Now tip your biscuit crumb into your tin and press out evenly with your fingers or the back of a spoon.
This amount of crumbs will give you either a nice thick biscuit base or a delicate, thin base that will spread up the sides. I went with an up the sides look today! Pop your freshly prepared base in the fridge for 15 minutes, or if you’re really pushing for time, the freezer for 5 minutes (BUT definitely no longer than that!!)
In a clean food processor bowl or a stand mixer place your room temperature cream cheese. Ensuring your cream cheese is softened before whipping will give you a beautiful, silky smooth dessert!
Beat the cream cheese until it breaks down into a relatively smooth mess, now add your sugar and beat again to fully incorporate.
Boil the kettle and in a small bowl, mix up the gelatine with the boiling water. Always check that your crystals have dissolved fully otherwise they’ll be seen in your cheesecake!
Add the dissolved gelatine and the lemon juice into your stand mixer and beat again, slowly at first, then building up to a fast (whipping) speed.
Grab your now chilled base out of the fridge and pour your simple creamy mixture on top.
Now comes the mango!
Peel, de-seed and dice one of the mangoes and place into a nutri-bullet or similar styled blender. Blitz until the fruit breaks down into a smooth paste.
Now using a teaspoon dollop small piles of your fresh mango onto the top of the cheesecake and use a butter knife, toothpick or some other similarly thin shaped kitchen object to swirl the mango through. You can create as much, or as little marble effect as you like!
Cover your masterpiece in glad wrap and pop it straight into the fridge to set. Like I said above, overnight is best, however 4 hours minimum will do the trick.
Once set, you can decorate using the remaining mango and kiwi fruit sliced into thin slices. I curled mind around each other to create a sort of rosette feature, then finished with a light dusting of desiccated coconut.
It really is a beautiful desert, with just soft, subtle flavours of summer fruits. The kiwi fruit on top also adds this lovely little zing.
Want more cheesecake inspiration? Check out these two beauties while you’re at it!!
No-Bake Lemon Berry Cheesecake & My Heavenly Baileys & Oreo No Bake Cheesecake
So how will you be celebrating Australia Day this year? I’ll be floating in my “country swimming pool” hopefully, whilst listening to the Triple J 100!