Cooked - Creamy Mango Cheesecake

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Creamy Mango Cheesecake

8.0

200g (about 2 cups) digestive biscuits or graham crackers

100g (7 tablespoons) unsalted butter, melted

2 tablespoons sugar (optional)

250g (1 cup) cream cheese, softened

200ml (¾ cup) heavy cream or whipping cream

¾ cup mango puree (fresh or canned)

½ cup powdered sugar (adjust to taste)

1 tablespoon lemon juice

1 tablespoon gelatin (or 1½ tsp agar agar for a vegetarian version)

3 tablespoons water (to bloom the gelatin)

½ cup mango puree for glaze

1 teaspoon gelatin (or ½ tsp agar agar)

2 tablespoons water for glaze

1 tablespoon sugar (optional)

Fresh mango slices for garnish

Mint leaves for garnish

Whipped cream for garnish

Prepare the Crust: Crush the digestive biscuits or graham crackers until fine crumbs form. Combine with melted butter and press into the bottom of a springform pan. Refrigerate for at least 20 minutes.
Prepare the Cheesecake Filling: Bloom gelatin in cold water. Whip heavy cream until soft peaks form. Beat cream cheese with powdered sugar and lemon juice until smooth. Fold in mango puree and whipped cream. Stir in bloomed gelatin and pour over the crust. Refrigerate for at least 4–6 hours.
Make the Mango Glaze Topping: Bloom gelatin in water. Warm mango puree with sugar, add bloomed gelatin, and let cool. Pour over the set cheesecake and chill for an additional 1–2 hours.
Serve: Remove the springform ring, garnish with mango slices, mint leaves, or whipped cream, and slice with a warm knife.

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

CuisineInternational

Occasions🎉Celebration🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 45 weeks ago

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