This Mango Cheesecake has been our favorite dessert through out the Mango season. Fresh mango sauce poured on top taste super intense and the filling inside is just so creamy, velvety and smooth.
Course Dessert
Cuisine American
Prep Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 6people
Ingredients
Biscuit Base:
20Biscuits Graham crackers
10tbspButter melted
Cream Cheese filling:
200gm Cream cheese
3/4cupSugar caster
1cupWhipping cream
1tspVanilla essence
2tbspGelatin powder
2tbspWater for gelatin
Mango Topping:
1cupMango cubes
2tbspSugar
Instructions
Biscuit Base:
Crush the biscuits in a food processor until fully crushed.
Add the melted butter and combine properly that it holds its shape when pressed in palms.
Transfer it to a 20 cm springfoam pan and press it firmly until it covers the pan in a nice even layer.
Place it in the fridge and let it set for 10 mins or until you prepare the cream cheese filling.
Cream cheese Filling:
Firstly dissolve the gelatin powder with 2 tbsp hot water and let it cool .
Meanwhile, whip the cream cheese and sugar together until creamy and smooth.
In a separate bowl whip the heavy cream until stiff peaks.
Add the whipped cream to the cream cheese mixture, add vanilla essence and combine together.
Now add dissolved gelatin and combined well. If it gets too thick then reheat for a while until smooth and thin. Then add in the cream mixture and combine well.
Transfer it on top of the biscuit base layer. Cling wrap and let is sit in the fridge for couple of hours or overnight.
Mango Topping:
Blend the Mango cubes until pureed.
Add mango puree and sugar in a saucepan.
Bring it to boil and cook until it starts thicken.
Let it cool for 5-10 mins and then pour on top of the cheesecake layer.
Cling wrap and let is sit in the fridge for couple of hours.