Raspberry Sorbet, with Mango Cheesecake, Chambord Coulis, & Brûléed Mango
Prep Time: 1 hour Cook Time: 45 mins Serves 2
After an all too brief summer vacation it’s nice to come back to something sweet. The creamy texture in this mango cheesecake and the vibrancy of the raspberry sorbet create a perfect summer dessert and look beautiful on a plate together. It is important to use fresh fruit for these recipes. While frozen or canned substitutes would work, there is no replacing the intensity and depth of flavor you get when using fresh product. And since it’s summer and both fresh mangoes and raspberries are readily available, you really have no excuse not to use fresh ingredients.
There are a few different parts to this recipe. However, since all the components require time to set in the fridge, you have the ability to focus on one task at a time. Although you could start early enough to get everything ready for dinner, I would suggest letting both the sorbet and cheesecake set over night in the fridge.
- 4 6-ounce containers fresh raspberries
- ½ cup honey
- 4 cups water; divided
- ¾ cup white sugar
- ½ cup light corn syrup
- 3 large ripe mangoes; peeled, pitted, coarsely chopped
- 3 8-ounce packages cream cheese; room temperature
- 1¼ cup sugar
- 2 tsp vanilla extract
- 4 large eggs
- 1¼ cups all purpose flour
- ½ cup slivered blanched almonds
- ¼ cup sugar
- ¼ tsp salt
- ½ cup (1 stick) chilled unsalted butter; cut into pieces
- ¾ tsp almond extract
- 2 tbsp ice water
- Mango Topping-
- 1 cup mango puree
- 1 tbsp granulated sugar
- 1 tbsp gelatin
- 2 tbsp warm water
- 1 cup Chambord
- ½ cup fresh raspberries
- ½ ripe mango; cut into thin slices
- ¼ cup granulated sugar
- ¼ cup ground cinnamon
Place raspberries in a food processor and process until smooth. Press the raspberry puree through a fine sieve to remove any seeds. Next, whisk together pureed raspberries and honey in a large bowl and set aside.
Combine three cups of water, sugar, and corn syrup in a large saucepan and bring to a boil over high heat. Boil until the sugar is fully dissolved, approximately two minutes; do not stir. Stir the sugar mixture and the remaining one cup of water into the reserved raspberry puree.
Make an ice bath by filling a very large bowl with water and ice. Set the bowl of raspberry puree in the ice bath and whisk until cool. Pour the cooled puree into a 9”x 13” baking dish and cover by pressing a piece of plastic wrap against the surface of the puree. Freeze overnight until solid.
For the cheesecake; Blend flour, almonds, sugar and salt in processor until nuts are finely ground. Add in butter and pulse until mixture resembles coarse meal. Mix in almond extract and enough water to form moist clumps. Knead dough briefly on work surface to combine before flattening into a disk. Wrap dough in plastic and refrigerate until firm before rolling; at least two hours.
Once the dough has cooled and set, preheat oven to 325°F. Lightly butter 9” diameter spring form pan with high sides. Press almond dough firmly onto bottom (not sides) of prepared pan. Bake until the crust is set, about 12 minutes. Cool completely while maintaining the oven temperature.
Puree mangoes in a food processor until smooth, yielding approximately three cups. Set aside two cups mango puree (reserve remaining puree for the topping). Beat cream cheese, sugar, and vanilla in a large bowl until smooth. Add eggs one at a time, beating well after each addition. Add two cups mango puree and beat until well blended. Pour filling over crust in pan.
Bake cake and setting the spring form pan into a larger baking dish filled with water. It’s important the water level in the larger pan is filled to the same level as the cheesecake filling to ensure proper baking. Bake until set and the cake is puffed and golden around the edges (center may move very slightly when pan is gently shaken), about an hour and 25 minutes. Cool cake one hour.
Mix together together the tablespoon of gelatin and two tablespoons of warm water and stir to combine. Whisk gelatin mixture into your reserved cup of mango puree along with a tablespoon of granulated sugar. Place mango topping in fridge to cool and set at least one hour before pouring onto cheesecake and refrigerate uncovered overnight.
With the coulis simply combine the Chambord liqueur and fresh raspberries in a small saucepan and set over medium heat. Ignite the Chambord to burn off the alcohol and allow to simmer until reduced by at least half. You are looking for a thin syrup-like consistency that should easily coat a spoon. Remove the mixture from the heat and puree in a food processor until smooth. Pass the puree through a mesh sieve to remove any seeds and cool.
Finally, the for the brûléed mango topping, sprinkle the granulated sugar and ground cinnamon heavily over the reserved mango slices. Using a food torch, caramelize the sugar and cinnamon mixture on the mango slices. Allow the slices to cool completely before slicing into strips and using to top cheesecake slices.