Delicious Mango Cheesecake Recipe

Mango cheesecake
Mango cheesecake

AuthorRukhsana_sherinCategoryDifficultyIntermediate

Yields1 Serving
Prep Time30 minsCook Time6 hrsTotal Time6 hrs 30 mins

Cheesecake Base
 200 g digestive biscuits
 6 tbsp Unsalted butter, melted
Cheesecake filling
 2 cups Double cream/Heavy cream
 2 cups Cheesecream
 1 ½ cups Powdered Sugar
 2 tsp Vanilla essence
 2 cups Mango Purée
 5 tsp Gelatine Powder
 ½ cup Water
Mango Jelly Topping
 1 Packet Mango jelly mix
 Water

1

To make the Mango cheesecake base, crush the digestive biscuits into fine crumbs. Transfer it into another bowl and add melted butter into it. Combine both well together.

2

Line the base and sides of a springform pan with baking paper and transform the crushed biscuits into it. Spread the biscuit mixture evenly and press it down tightly using a glass bottom. Set this aside.

3

To make the mango cheesecake filling, whisk the double cream and 1/2 cup powdered sugar in a large bowl using a hand whisk or stand mixer. Add vanilla essence and continue mixing until you get a stiff peak. Reserve 1/4 cup of whipped cream for later to decorate. Keep the rest of the cream in the refrigerator for later.

4

In a small bowl, take 1/2 cups of water and sprinkle the gelatine powder. let it bloom for 10-15 minutes. After 15 minutes, transfer this into a saucepan and heat it until the gelatine is fully melted. Set it aside.

5

In another bowl, soften the cream cheese using a rubber spatula for 10 minutes, and beat it using a hand whisk for 2-3 minutes. Add 1 tsp vanilla essence and 3/4 cup of the powdered sugar and beat again. Now add the mango puree and whisk again until everything well combined.

6

Now add the gelatine into the cream cheese mixture and beat again. Now fold in the whipped cream gradually in 3- 4 addition. Make sure to fold carefully and not to overmix. Pour this mixture onto the biscuit base. Tap the springform on the countertop to remove any large bubbles. Set it in the freezer for 2-4 hours.

7

For the top mango jelly layer, prepare the jelly according to the package. When slightly cooled, pour this onto the cheesecake and let it set in the refrigerator.

8

When the cheesecake is ready to serve, take out the cheesecake from the pan and decorate it using the whipped cream and mango cubes. Enjoy.

Ingredients

Cheesecake Base
 200 g digestive biscuits
 6 tbsp Unsalted butter, melted
Cheesecake filling
 2 cups Double cream/Heavy cream
 2 cups Cheesecream
 1 ½ cups Powdered Sugar
 2 tsp Vanilla essence
 2 cups Mango Purée
 5 tsp Gelatine Powder
 ½ cup Water
Mango Jelly Topping
 1 Packet Mango jelly mix
 Water

Directions

1

To make the Mango cheesecake base, crush the digestive biscuits into fine crumbs. Transfer it into another bowl and add melted butter into it. Combine both well together.

2

Line the base and sides of a springform pan with baking paper and transform the crushed biscuits into it. Spread the biscuit mixture evenly and press it down tightly using a glass bottom. Set this aside.

3

To make the mango cheesecake filling, whisk the double cream and 1/2 cup powdered sugar in a large bowl using a hand whisk or stand mixer. Add vanilla essence and continue mixing until you get a stiff peak. Reserve 1/4 cup of whipped cream for later to decorate. Keep the rest of the cream in the refrigerator for later.

4

In a small bowl, take 1/2 cups of water and sprinkle the gelatine powder. let it bloom for 10-15 minutes. After 15 minutes, transfer this into a saucepan and heat it until the gelatine is fully melted. Set it aside.

5

In another bowl, soften the cream cheese using a rubber spatula for 10 minutes, and beat it using a hand whisk for 2-3 minutes. Add 1 tsp vanilla essence and 3/4 cup of the powdered sugar and beat again. Now add the mango puree and whisk again until everything well combined.

6

Now add the gelatine into the cream cheese mixture and beat again. Now fold in the whipped cream gradually in 3- 4 addition. Make sure to fold carefully and not to overmix. Pour this mixture onto the biscuit base. Tap the springform on the countertop to remove any large bubbles. Set it in the freezer for 2-4 hours.

7

For the top mango jelly layer, prepare the jelly according to the package. When slightly cooled, pour this onto the cheesecake and let it set in the refrigerator.

8

When the cheesecake is ready to serve, take out the cheesecake from the pan and decorate it using the whipped cream and mango cubes. Enjoy.

Mango cheesecake