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!
SERVES: 8-10 slices
COOKING TIME: 30 mins, plus 8-12 hours to cool and set
DIFFICULTY: Medium
Ingredients
For the Cookie Base
150 gms digestive biscuits, crushed
30 gms butter, melted
For the Cheesecake
12 gms gelatin
30 ml water
250 gms cream cheese, softened
110 gms castor sugar
340 gms whipping cream
1 tbsp lemon juice
Mango Purée
For the Mango Jelly Topping
6 gms gelatin
40 gms hot water
40 gms caster sugar
60 gms mango purée
Instructions
(1) Mix the melted butter with the crushed digestive biscuits and press this mixture onto an 8 inch pan. Let it chill in the fridge for about 30 mins.
(2) To the gelatin, add the water and let it bloom for about 5 mins. Heat it in the microwave for short bursts of a few seconds, until you get a clear solution.
(3) In a separate bowl, beat the cream cheese and sugar, until it turns smooth.
(4) Add in the whipping cream and lemon juice, and the gelatin (in a thin stream).
(5) Take out 150 gms of the mixture to be used later. To the remaining cream cheese mixture, add the mango purée and beat it in till the mixture is smooth.
(6) Take out the cookie base from the fridge and pour the mango cream cheese mixture on top. Tap it on the counter a few times and refrigerate it for at least 3-4 hours, or until set.
(6) Once the mango mixture has set, take it out of the fridge and pour the remaining cream cheese mixture on top. Tap it on the counter a few times and refrigerate it for at least 3-4 hours, or until set.
(7) For the mango jelly topping, add hot water to the gelatin and give it a mix. Then add the sugar and the mango purée and mix it together. Pour this on the top of the cheesecake. Refrigerate for another 3-4 hours, or for best results, overnight.
(8) To serve, add chopped mangoes and blueberries, and mint leaves on top. Serve chilled.