Mango Cheese Cake

About Mango Cheese Cake

Mango cheesecake is a delicious dessert that combines the creamy texture of traditional cheesecake with the sweet and tropical flavor of mango. It's a popular treat enjoyed by many, and it's relatively simple to make.

Here's a basic recipe for a mango cheesecake:

Table of Contents

• Mango Cheese Cake

• Image

• About Mango Cheese Cake

• Ingredients

• Instructions

• Suggestion

• Video

Ingredients:

For the crust:

• 200g glucose biscuits or any of your choice

• ¼ cup sugar if biscuits are normal (less sugar)

• 1/2 cup unsalted butter, melted

For the filling:

• 200 g - cream cheese, softened

• 4 tbsp - granulated sugar

• 1 teaspoon - vanilla extract

• 1 cup - mango puree (fresh or canned)

• 3 tbsp - curd

• 1 cup - heavy whipping cream

• 2 tsp - gelatin powder

For the mango topping:

• 1 ½ tsp - gelatin powder

• 1/4 cup - water

• 1 tablespoon - granulated sugar

• ¾ cup - mango puree

• 1 no. - large ripe mango, diced

Instructions:

• Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.

• In a mixing bowl, combine the graham cracker crumbs, and melted butter. Mix until the crumbs are evenly coated with butter. Press the mixture firmly into the bottom of the prepared pan to form the crust.

• In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the 4 tbsp of sugar and vanilla extract, and continue to mix until well combined.

• Add the mango puree to the cream cheese mixture, and mix until smooth. The mango puree not only adds flavor but also gives the cheesecake a beautiful light orange color.

• Pour the filling over the crust in the springform pan, smoothing out the top with a spatula.

• Then refrigerate for at least 4 hours or overnight to chill and set.

• Add 1½ tsp gelatin powder in 2 tbsp warm water and mix.

• For the mango topping, combine ¾ cup mango puree and 1 tbsp powdered sugar in gelatin mixture.

• Once the cheesecake has chilled and set, spread the cooled mango topping over the top of the cheesecake.

• Refrigerate cheese cake for 3-4 hrs.

• Wen jelly topping is set, demould cake.

• Decorate with diced mango and mint leaves/sprig.

• Slice and serve your delightful mango cheesecake, and enjoy!

Suggestion:

• Remember, this is just one version of mango cheesecake.

• Once the cheesecake has chilled and set, garnish the top with fresh mango slices or a drizzle of mango sauce, if desired.

• You can get creative and experiment with different crusts, toppings, or even add some additional mango chunks into the filling for extra texture and flavor. Enjoy!

Video: