Chilled Mango Cheesecake Recipe

Chilled Mango Cheesecake


18 cm cake base
50g digestive biscuits
50g oreo biscuit (remove cream)
pinch of cinnamon(optional)
40g melted butter

200g cream cheese
1 tbsp rum
1 tbsp lemon juice
60g sugar

200g mango puree
1 tbsp gelatin powder
3 tbsp boiling water

200ml whipping cream (whipped)
2 tbsp icing sugar

1 ripe mango diced into cubes(optional)

100g mango puree + icing sugar to taste
2 tsp gelatin powder
3 tbsp boiling water

How to make Chilled Mango Cheesecake

1. Toss cake base ingredients into melted butter and press firmly onto base of cake pan. Chill in the fridge for use later.
2. Whip whipping cream till about 70% stiff or mousse state, keep chilled.
3. Dissolve gelatin powder in 3 tbsp boiling water. Keep warm.
4. Cream cheese, sugar, rum and lemon juice together till smooth and creamy.
5. Add warm gelatin to mango puree and stir till well blended.
6. Stir mango puree into cheese mixture and combine till well mixed.  Blend in the whipped cream. Add in the mango cubes.
7.  Pour  cheese mixture into cake base and chilled for at least an hour.
8. For topping, dissolve gelatin in 2 tbsp boiling water and add this to mango puree. Pour topping gently on the chilled cheesecake. Chill for at least 3 hours before serving.

To obtain mirror like mango puree topping, please strain the mango puree.

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