Cheesecake is a crowd favourite all over the world, with many different methods and recipes existing for this sweet treat. However, this is no ordinary cheesecake. Apprentice Ella Brenton smashed the Bake Skills Pastry Championship 2022 out of the water with this recipe, with the judges saying it was the best they’d ever tasted at the competition.
About Ella Brenton:
Ella Brenton is a 21-year-old apprentice currently completing her education at TAFE NSW Wollongong. Recently, Ella enjoyed enormous success, winning the 2022 Bake Skills Pastry Championship held at Fine Food Australia in September.
Not only that, Ella also won the game meat section of the Official Great Aussie Pie Competition, which also took place at Fine Food Australia.
Ella won with an incredibly mango cheesecake, which she replicates for us in this masterclass—the apprentice becomes the teacher.
Craig Perry, organiser of Bake Skills Australia 2022, told Baking Business previously, “Some outstanding products were produced, including the mango cheesecake by pastry champion Ella Brenton. The judges’ comment was it was the best they’ve ever tasted at Bake Skills and they scored it 488 out of 500.”
Baked Mango Cheesecake with Ella Brenton
WHAT YOU NEED
For the base
200g biscuit crumb
100g butter
For the filling
600g cream cheese
200g icing sugar
180g eggs
140g crème fraiche
33g cream
33g milk
For the mango jelly
2½ gelatine leaves
188g mango puree
33g milk
For the coconut dacquoise
vinegar (just enough to wipe a bowl)
60g egg white
44g caster sugar
49g coconut
49g pure icing sugar
For the Chantilly cream
50g thickened cream
10g caster sugar
vanilla
WHAT TO DO
To make the base
Melt butter and add to biscuit crumb. Mix until combined.
Line 2 eight-inch rings with biscuit crumb. Press down until compacted.
To make the filling
Cream the cream cheese with the sugar until smooth and free of lumps (do not aerate too much).
Gradually beat the eggs into the cream cheese.
Add the cream, crème fraiche, and milk to the cheese mixture and blend well.
Bake for 30 mins at 160°C.
To make the coconut dacquoise
Clean bowl with vinegar.
Whisk egg whites until stiff peaks form.
Gradually add sugar.
Sift in pure icing sugar and add coconut.
Fold dry ingredients into meringue without overmixing.
Pour into two 8in rings.
Bake for 30min at 180°C.
Crush.
To make the Chantilly cream
Add all ingredients to a bowl.
Whisk until soft peaks appear.
To make the mango jelly
Heat mango puree until bubbling.
Add gelatine. Whisk until dissolved.
Leave to cool.
Assembly
Place the cheesecake on a 9in board.
Pour mango jelly on top and leave to set.
Coat the outside of the cheesecake with Chantilly cream.
Pat crushed dacquoise into Chantilly cream to cover the outside of the cheesecake.
Garnish the top with edible flowers, pearls, and gold paint.
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