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.
Servings 6 people
- 20 Biscuits Graham crackers
- 10 tbsp Butter melted
Cream Cheese filling:
- 200 gm Cream cheese
- 3/4 cup Sugar caster
- 1 cup Whipping cream
- 1 tsp Vanilla essence
- 2 tbsp Gelatin powder
- 2 tbsp Water for gelatin
- 1 cup Mango cubes
- 2 tbsp Sugar
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.
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.