Mango Cheesecake Recipe
Ingredients
For the crust:
200 g digestive biscuits (crushed)
100 g melted butter
2 tbsp sugar (optional)
For the cheesecake filling:
400 g cream cheese (room temperature)
200 ml heavy cream
100 g sugar
2 tbsp gelatin powder (or 4 gelatin sheets)
1/4 cup hot water
1 cup mango purée (fresh or canned)
1 tsp vanilla extract
Juice of half a lemon
For the mango topping:
1 cup diced mango
1/2 cup mango purée
1 tbsp sugar
1 tsp gelatin powder (optional, for a firm top)
For decoration (optional):
Whipped cream
Crushed nuts or biscuit crumbs
Caramel drizzle
Instructions
1. Prepare the crust:
Mix crushed biscuits with melted butter and sugar.
Press the mixture into the bottom of a springform pan.
Chill in the refrigerator for 20–30 minutes.
2. Prepare the filling:
Dissolve gelatin in hot water and let it cool slightly.
In a large bowl, beat cream cheese and sugar until smooth.
Add mango purée, vanilla, and lemon juice.
Whip the heavy cream until thick, then fold it gently into the cream cheese mixture.
Add the dissolved gelatin and mix until smooth.
Pour the filling over the chilled crust and smooth the top.
Refrigerate for at least 4–6 hours or until firm.
3. Prepare the topping:
In a saucepan, combine mango purée, diced mango, sugar, and gelatin (if using).
Heat gently until slightly thickened, then cool to room temperature.
Pour over the set cheesecake and refrigerate for another 1–2 hours.
4. Decorate:
Pipe whipped cream around the edges.
Sprinkle crushed nuts or biscuit crumbs.
Drizzle caramel sauce on top for extra flavor.
Tips
Use ripe, sweet mangoes for the best flavor.
Chill overnight for a perfect creamy texture.
You can replace mango with other fruits like peach, pineapple, or passion fruit.
