Mango Cheesecake | How to make Mango Cheesecake

By Gauri Jayaram  |  24th May 2016  |  
4.0 from 2 reviews Rate It!
  • Mango Cheesecake, How to make Mango Cheesecake
Mango Cheesecakeby Gauri Jayaram
  • Prep Time

    3

    Hours
  • Cook Time

    15

    mins
  • Serves

    10

    People

13

2





About Mango Cheesecake Recipe

Summertime and we all love mango...mango in every form....a drink...as a fruit....achaar and ofcourse deserts !!Mango cheesecake is simple to make, healthy and eggless.

Mango Cheesecake

Ingredients to make Mango Cheesecake

  • For the base-
  • 20 digestive biscuits
  • 10 marie biscuits
  • 4 tbsp melted butter
  • 8-9" loose bottom cake mould
  • For the cheesecake
  • 500g Amul cream
  • 1 cup powdered sugar
  • 300 g hung curd
  • 5 tsp Gelatine soaked in 1/2 cup water
  • 1 cup mango puree (2 large mangoes)
  • For the topping
  • 2 fresh mangoes
  • 1 cup mango drink
  • 1 tbsp sugar
  • 1/2 tsp butter
  • 1 tsp gelatine soaked in 1/4 cup mango drink
  • a pinch of yellow colour (optional)

How to make Mango Cheesecake

  1. Pound the digestive and Marie biscuits to a rough crumbly powder. I pounded them with the rolling pin after putting them in a zip lock bag. Melt the butter and mix with the biscuits and now set this in the cake mould. Press it down well.
  2. Make sure sure the base is evened out. Keep in the fridge for 1 hour to set well.
  3. Heat the soaked gelatine on low flame. keep stirring continuously and make sure it doesn't come to a boil. Once the gelatine is completely dissolved remove from fire and let it cool.
  4. Cook the mango puree with 3 tbsp sugar . Once the sugar is dissolved into the puree, remove from fire.
  5. Whip the powdered sugar and cream cheese so they are smoothly blended. Add the mango pureeand mix again. Now add the cream and beat well. Make sure all ingredients are blended in evenly.
  6. Now add the dissolved gelatine to the cream mix. Beat well.
  7. Pour the mixture over the biscuit base and keep in the refrigerator to set for atleast 5-6 hours. If you have the time you could even leave it overnight.
  8. Now for dressing it up..... Pour the mango drink in a pan. Add the sugar and heat it. Keep stirring continuously.
  9. Now ad the soaked gelatine while still stirring. make sure the gelatine is completely dissolved. Ad the butter for that lovely glaze and finally add some edible yellow colour to get the perfect mango golden.
  10. Let it cool down at room temperature and pour over the cheesecake.
  11. Let the cheesecake rest in the refrigerator for another 1-2 hours.
  12. Finally cover the topping with fresh cut mangoes and decorate with the sprig of mint. Serve cold.

My Tip:

Since we have added the puree to the cheesecake mixture, it may appear a little thin. that is normal. do not worry. This is a bit lengthy but its worth all the wait. It's not a very heavy dessert. It's homemade and it's eggless.

Reviews for Mango Cheesecake (2)

Nidhi Agarwal2 years ago

too good
Reply

Shereen Fatima2 years ago

Eggless mango cheesecake! Yum!
Reply