This is a slightly different cheese cake. I usually add some goat cheese to my cheese cakes, I love the final taste you get at the end. But you can skip it if you don’t like goat’s cheese.
The shortcrust is very easy to make but if you don’t want to mess with flour and prefer to make a quick cake you can buy frozen shortcrust. The result is also very good.
For the the shortcrust:
- 1 egg.
- 120gr. flour.
- 40gr. soft butter.
- 20ml. water.
- A pinch of salt.
- Half tea spoon of sugar.
For the filling:
- 2 eggs.
- 170ml. Condensed Milk.
- 100gr. Mango(peeled and chopped).
- 110gr. ground Almonds.
- Half tea spoon Vanilla essence.
- 120gr. Philadelphia Cheese.
- 15gr. soft Goat Cheese.
Put in a bowl the flour. Add in the centre the egg, butter, water, salt and sugar. Mix all together until all ingredients are fully integrated. Wrap in cling film and reserve in the fridge for 1 hour.
On a flat surface, place grease proof baking paper. Put the dough on it. Sprinkle some flour. Using a roller, work on the dough. You should get a sheet around 22cm. diameter and 3mm. thick.
Place a rounded tart pan on top of the shortcrust sheet, turn around, remove the baking paper. Using your fingers, make sure the shortcrust covers the whole tart pan.
In a bowl, put all the ingredients and mix with a blender.
Pre heat the oven at 180 degrees.
Add the filling to the tart pan. Place it in the oven (first rack stating from the bottom) and bake for 40 minutes.
Let it cool down and reserve in the fridge. It is even nicer the following day!