Mango Chocolate Cream Tunnel Cheesecake

 

Ingredients:

For the crust:

- 1 ½ cups chocolate biscuit crumbs

- 3 tablespoons melted butter

For the chocolate cheesecake layer:

- 200g cream cheese, softened

- 1/4 cup sugar

- 1 large egg

- 100g dark chocolate, melted and cooled

- 1/2 teaspoon vanilla extract

For the mango cheesecake layer:

- 200g cream cheese, softened

- 1/4 cup sugar

- 1 large egg

- 1/2 cup mango puree (fresh or canned)

- 1 tablespoon cornstarch

For the mango glaze:

- 1/4 cup mango puree

- 1 teaspoon sugar

- 1 teaspoon cornstarch mixed with 1 tablespoon water

For the chocolate ganache topping:

- 100g dark chocolate, chopped

- 1/2 cup heavy cream

Directions:

1. Preheat oven to 325°F (160°C). Line the bottom of a

springform pan (7-8 inches) with parchment paper.

2. In a bowl, combine the chocolate biscuit crumbs and

melted butter. Press the mixture firmly into the base of

the pan to form a crust. Set aside in the fridge while

preparing the filling.

3. For the chocolate layer, beat cream cheese and sugar

until smooth. Add the egg, then melted chocolate and

vanilla. Mix until fully combined. Pour over the crust and

smooth the top.

4. Bake for 15 minutes, then remove and let it cool

slightly.

5. In the meantime, prepare the mango layer by beating

the cream cheese with sugar until creamy. Add egg,

mango puree, and cornstarch. Blend until silky smooth.

Gently pour this over the cooled chocolate layer.

6. Bake again for 30-35 minutes, or until the center is set.

Turn off oven, crack the door open and let the cake cool

inside for 1 hour, then refrigerate for at least 4 hours or

overnight.

7. For the mango glaze, heat mango puree and sugar in a

small saucepan. Stir in the cornstarch slurry and cook

until thickened. Cool slightly, then spread over the top of

the chilled cake.

8. For the ganache, heat the cream until just simmering,

pour over the chopped chocolate, let sit 2 minutes, then

stir until glossy and smooth. Pour the ganache over the

mango glaze, letting it gently drip down the sides.

9. Sprinkle crushed biscuit crumbs around the edges for

decoration. Chill the cake another hour before serving for

perfect slices.

Prep Time: 25 minutes | Cooking Time: 50 minutes |

Total Time: 1 hour 15 minutes (plus chilling)

Kcal: 410 kcal | Servings: 8 slices