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Mango Cheesecake

Mango Cheesecake

Cooking Time

Preparation Time : 20

Cook Time : 12

Total Time : 32


Serves 8

  • For the base :digestive biscuits, marigold or any plain cookies crushed 150 gms

  • butter melted 1/2 cups

  • For the filling : whipping cream 3/4 cups

  • cream cheese 300 gms

  • mango pulp 1/2 cups

  • fresh lemon juice 2 tbsp

  • Gelatin or Agar Agar 5 tbsp

  • water 120 ml

  • For the topping : mango pulp • some mango slices 3-4 tbsp


  • 01

    Crush The Biscuits Using A Food Processor Or By Placing Them Into A Ziplock Bag And Smashing Them With A Rolling Pin.

  • 02

    Stir The Crumbs With D Melted Butter N Press On The Bottom Of An 8-Inch(20cm) Springform Tin. Set The Base Aside

  • 03

    In A Bowl, Whip The Heavy Cream Until The Result Is Soft Peaks. Beat In The Cream Cheese.

  • 04

    Then Add In The Mango Pulp And Fresh Lemon Juice Until Everything Is Smooth.

  • 05

    In A Microwave Safe Bowl, Stir Together The Gelatin And Water. Let The Mixture Stand For About 5 Minutes To Bloom And Thicken, Then Dissolve In The Microwave Over 15 Second Increments Or Over A Stovetop Over Low Heat, Stirring Constantly.

  • 06

    Gradually Drip In 6 Tablespoons Of The Cheesecake Batter Stirring Continuously. Work Quickly As The Gelatin Will Begin To Set As Soon As It Has Been Melted.

  • 07

    Add The Tempered Gelatin To The Rest Of The Cheesecake Batter Stirring Immediately After It Has Been Added.

  • 08

    Pour The Filling Into The Springform Pan And Dollop With The Mango Pulp.

  • 09

    Using A Toothpick. Swirl The Pulp Into The Cheesecake- But Beware, Over- Swirling Is Actually Over- Mixing And You'll End Up With A Messy Surface Devoid Of A Swirl Pattern.

  • 10

    Chill The Cheesecake For A Minimum Of 6 Hours Or Overnight, Until Set.

  • 11

    Garnish With Fresh Mango Slices And Mango Pulp And Serve Chilled



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