Mango Cheesecake
This mango cheesecake has a simple graham cracker crust, a filling that is creamy, mildly sweet, and slightly tangy, and a mango jelly on top that not only makes the cake look very impressive but also tastes delicious.
PREP TIME: 30 mins
TOTAL TIME: 30 mins
SERVINGS: 12 slices
INGREDIENTS
- Crust:
150 gram Graham crackers or maybe tea biscuits
1 tablespoon Sugar
80 gram Butter - Cheesecake filling:
450-gram Cream cheese
⅔ cup Powder sugar
1 cup Heavy cream
1 teaspoon Lemon juice
1 teaspoon Vanilla extract
60-gram Cold water
15-gram Gelatin powder
1 ½ cups Mango puree - Mango topping:
½ cup Mango puree
50-gram Cold water
10-gram Gelatin powder
INSTRUCTIONS
- To begin, prepare the crust by processing tea biscuits or Graham crackers in a food processor until fine crumbs are formed.
Butter and granulated sugar should be combined after being added. - Place the crumbs in an 8-inch cake pan and press evenly and firmly into the pan. To set the cheesecake crust, place the pan in the fridge for 30 min or in the freezer for 15 min.
- Gelatin powder and water should be combined in a small bowl and left to sit for 10 minutes.
To make mango puree, add the mangoes to a food processor or mixer and process or mix until the puree is creamy and smooth. For the topping, scoop out 1/2 cup of the mango puree.
Cream cheese should be at room temperature when combined with an electric hand mixer in a large mixing bowl. - When the mixture is silky and smooth, add the mango puree and stir.
The heavy whipping cream and powdered sugar should be combined and whipped until stiff peaks form in a different bowl. - Till the mixture is well combined and creamy, gently fold the whipped cream into the cream cheese mixture.
The firmed gelatin should be melted in the microwave for 10 seconds before being added to the mixture.
Smooth the tops after pouring the creamy mixture into the pan. Put the pan in the fridge for at least three hours, or until the top is set, to firm up.
Mango topping for cheesecake:
- Add the water and gelatin powder to a small mixing bowl. After a quick spoonful of mixing, let it sit for 10 min.
The gelatin should be heated for 10 seconds or until completely melted. Give the gelatin another 5–10 seconds in the microwave if it hasn’t melted after the initial 10 seconds. - Melted gelatin and mango puree should be combined thoroughly in a medium mixing bowl.
In order to help the mango mixture spread evenly, tilt the cake as you pour it over the cake.
Put it in the fridge the cheesecake for at least two hours to allow it to set.
Serve the cheesecake after removing it from the pan! Enjoy!
NOTES
- Use room temperature cream cheese for this recipe; doing otherwise will make it difficult to combine the cream cheese smoothly, and we don’t want that.
use a springform pan. Each and every one of our cheesecake recipes call for springform tins. By doing this, you can be sure that your cake will release from the pan with ease. - Use Philadelphia cream cheese or high-fat cream cheese. By using full-fat cream cheese, you can be certain that your cheesecake won’t crumble.
- Make sure to use room temperature ingredients for a smooth and creamy cheesecake. Make sure your cream cheese is completely soft before you start making this cheesecake. To make sure that the mixture is homogeneous and free of cream cheese lumps, frequently scrape the bowl’s sides.
- Put your cheesecake in the fridge to chill for at least five hours. Even though it’s very tempting to devour this delicious cheesecake right away, you need to give it some time to set it up in the pan. We prefer to leave the cheesecake in the fridge for the entire night.
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