My summer blogging hiatus has lasted a lot longer this year than usual. The reasons for which are much less exciting than the trip to New Zealand and much less dramatic than the threats of bushfire seasons the summers prior. While our summer heat has certainly kept me out of the kitchen, I’ve also begun a new full time job which has left me with little time to do anything other than sleep. Today marked my third month at the new job, and for the most part I’m not sure where the time has gone. How exactly is it February already? I’m still stuck somewhere in September 2014.

Alas, time marches on and all the annual events are arriving with it. And what is an event without cake? So back in the kitchen I go!

This dessert was partly inspired by the Valentine’s holiday fast approaching, but mostly by my fruit shop. They’ve been selling boxes of 20 mangoes for $10. We have been going mango crazy. We’ve been binging on mango lassi and milkshakes and ice cream and all those wonderful summer desserts that help you beat the heat. This cheesecake is a really quick and easy dessert that doesn’t require you to turn on the oven. Perfect for my air-con-less house.

For the base you can choose your own poison. I chose chocolate ripple biscuits because they are our favourite. You can choose your own sweet biscuit of choice, or less sweet if you prefer. Blend in some nuts as well if you’re in the mood for it.

The crumbs are combined with butter and pressed firmly into a lined tin. I was using a heart shaped tin so I only lined it with paper rather than my usual acetate.

For the filling you’ll dice up a couple of mangoes and beat it into some cream cheese and sugar.

Once that’s done you can beat in the cream and gelatine.

This recipe makes enough for a fairly sizeable cheesecake. I had a little too much for this tin so I poured the excess mixture into a ramekin with a little biscuit base, too.

It’ll need at least 6 hours, but it’s best to let it set overnight to be safe. Right before you’re ready to serve you’ll need to get the mangoes prepared for making the roses. Peel and slice the cheeks off of a couple of mangoes, then slice those cheeks thinly.

Once the cheesecake is unmoulded it’s time to make the roses! It’s much easier than it looks. Start with the smallest slice of mango and roll it into a tight coil, then place it onto the surface. You’ll then use the rest of the slices to make the other petals. Begin by wrapping the smallest slices around the central ‘bud’ and keep going until you’ve used up all your mango.

You can make one giant rose, or lots of little ones if you prefer. I went for the middle ground and did 4 medium roses.

The slices don’t need anything to hold them together and don’t need much encouragement to curl into place. It’s such a simple way to bring a bit of life to an ordinary cake.

The cheesecake itself, however, tastes anything but ordinary.

Choosing really ripe and in season mangoes absolutely make this cake, but the flavour only just eclipses the wonderful texture of this cake.

When it came time to cut this baby I was too full from dinner to try it. I suddenly found a second stomach when Cam told me it tasted like mousse. I’d been worried it had set too hard, but I needn’t have. The texture is perfect and will totally make you want to dig into another slice. Cheesecake isn’t even one of my favourite desserts (much to Cam’s horror), but even I can’t get enough of this one.

Here’s how you can make this one for your loved one (or for yourself. Mostly for yourself.)

Mango Cheesecake

Ingredients

150g  (5.3oz) sweet biscuits 60g (2.1oz) butter, melted 250g (8.8oz) mango (approximately 2 mangoes), diced 115g (3.8oz) caster sugar 500g (17.6oz) cream cheese, room temperature 1 tbsp powdered gelatine 60ml (2fl oz) water 1/2 tsp lemon essence (optional) 300ml (10fl oz) cream 2 mangoes, extra

Method

Line tin with baking paper Process biscuits to fine crumbs; add melted butter and mix to combine Press biscuit mixture evenly into the base of the tin; allow to set in the fridge while making the filling For the filling, beat the cream cheese, mango and sugar in a bowl until smooth and well combined. In a small saucepan, combine the gelatine and water; heat over low heat until gelatine becomes a clear liquid Beat the gelatine into the cream cheese mixture. Add the lemon essence and cream and beat until smooth Pour into prepared tin; allow to chill in the fridge for 6 hours or overnight. Just before serving, prepare the mangoes and arrange into rose shapes as described above.