Mango Cheesecake

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Mango Cheesecake


Cooking Time

Preparation Time :20 Min

Cook Time : 12 Min

Total Time : 32 Min


Serves : 8
  • 150 gms for the base :digestive biscuits, marigold or any plain cookies crushed

  • 1 cups butter melted

  • 3 cups for the filling : whipping cream

  • 300 gms cream cheese

  • 1 cups mango pulp

  • 2 tbsp fresh lemon juice

  • 5 tbsp gelatin or agar agar

  • 120 ml water

  • 3 tbsp for the topping : mango pulp • some mango slices


  • Crush The Biscuits Using A Food Processor Or By Placing Them Into A Ziplock Bag And Smashing Them With A Rolling Pin.
  • Stir The Crumbs With D Melted Butter N Press On The Bottom Of An 8-Inch(20cm) Springform Tin. Set The Base Aside
  • In A Bowl, Whip The Heavy Cream Until The Result Is Soft Peaks. Beat In The Cream Cheese.
  • Then Add In The Mango Pulp And Fresh Lemon Juice Until Everything Is Smooth.
  • 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.
  • 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.
  • Add The Tempered Gelatin To The Rest Of The Cheesecake Batter Stirring Immediately After It Has Been Added.
  • Pour The Filling Into The Springform Pan And Dollop With The Mango Pulp.
  • 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.
  • Chill The Cheesecake For A Minimum Of 6 Hours Or Overnight, Until Set.
  • Garnish With Fresh Mango Slices And Mango Pulp And Serve Chilled