Mango Cheesecake

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The two of my favourite ingredients cheese and mango and a dessert made with them is a smile on the face.

prep time

60 mins

cook time

60 mins cooking time, plus 4 hours setting time.

serves

6-8

For the Cookie Base

150 gms digestive biscuits, crushed
60 gms butter, melted

For the Filling

12 g gelatin
30 ml water
250 g cream cheese
110 g castor sugar
340 g dairy cream
1 tbsp lemon juice
60 g mango purée

For the Mango Jelly Topping

6g gelatin
40 ml hot water
40g sugar
60g mango purée

Mix the ingredients for cookie base and press them in a round tin of 8 inch and leave it in the fridge for 30 minutes
Bloom the gelatin and water for 5 min and then put in the microwave for short bursts till you can get a clear solution.
Cream the cheese and sugar till smooth.
Add the cream and lemon juice and add gelatin in a thin stream.
Separate 150 gm of vanilla cream cheese base for later use and in the rest put the mango purée and churn
Pour mixture into the cookie base and let it chill for 2 hours
Take the vanilla cream cheese and layer it in with the mango cheesecake
Refrigerate to set

Mango jelly topping

Take 6g gelatin, 40 ml hot water, 40g sugar, 60g mango purée.
Mix everything and put on the top of the cake

Our mango cheesecake is a no bake, eggless dessert, which consists of 4 layers, and not very difficult to make. This recipe is no bake, which helps to retain the golden colour of the mangoes, and is eggless, which is suitable for vegetarians.

The bottom layer is the crust made of butter and cookies. The second layer consists of mango purée with cream and cream cheese. The third layer is just cream and cream cheese. While the fourth and topmost layer is a thin mango jelly topping.

The topmost jelly layer increases the flavour of the mangoes, and adds a beautiful overall look to the cheesecake. And what’s more – All of these layers give a very different flavour with every bite!

To get the best flavour in a cheesecake, always use full fat cream and cream cheese. Unlike baked cheesecakes, which tend to be a little heavy, this cheesecake is light and fluffy!

Finish off the cheesecake with chopped mangoes, blueberries and mint leaves on top!

Dietary Information

Nutritional Information

Typical values*	per Serving	contents
Total Energy		431 Kcal,
Protein:	5%	22 kcal
Fat:	62%	267 kcal
Carbohydrates:	33%	144 kcal

Factoid

The recipe I chose is a “no-bake” one as it helps to retain the natural golden color of the mangoes and is eggless so is suitable for vegetarians or if one does not want to eat eggs. I have added a mango layer on the top to increase the flavour of mango. But if you are in a rush, you don’t need to add that - the cheesecake layer is enough to satisfy the mango craving.

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