This mango season, up your dessert game by using some fresh fruit in a cheesecake. Here, we have the perfect mango cheesecake recipe for you to try this summer. A cool and chilly dessert like the cheesecake would be perfect for this hot weather, plus the addition of fresh mangoes on top makes it perfect for this time of the year.
A Cheesecake is a dessert consisting of one or more layers. The majority of the layer consists of a mixture of fresh cream cheese with sweeteners and leveners, which can also be flavoured. The bottom layer is mostly a crispy base made with crushed biscuit or graham crackers. The first evidence of cheesecake was found written way back in the 5th century in ancient greece, a book about the art of cheesecake. It started to be called cheesecake in the 15th century and the recipe for the modern cheesecake started to develop in the 18th century. The version with the cream cheese added to it was developed in 1872 when cream cheese was first made.
Cheesecake might be one of the most decadent and scrumptious desserts of all time. When you bite into the thick and creamy cheesecake layer followed by the crumbly biscuit crust, you're transported straight to cheesecake heaven. This recipe uses fresh mangoes which take it to another level in this season. This recipe does not require an oven, so there is no excuse for you to not try this recipe.
1) Take a large bowl with the crushed biscuits and add the melted butter to it. Start to mix and incorporate the butter into the crushed biscuits, till it turns into a sand texture.
2) Transfer the butter and crushed biscuit mixture into a non-stick spring form pan and press it into a base layer using a flat utensil. Once a layer of biscuit is set, keep this aside.
3) Take your mangoes, and slice them open. Using a large spoon, scoop out the mango flesh out of the peel. With a sharp knife, slice the mango into thin slices.
4) In a large pan, add fresh cream and cream cheese and start to whip these together. To this add the powdered sugar, vanilla and whip. Finally add the melted white chocolate to this mixture.
5) Now to the cheesecake mixture add your fresh mango puree with some lemon zest and lemon juice and mix this all together into the cheesecake batter.
6) Mix the gelatin powder with 50 ml of water and mix it into a small bowl. Pour this gelatin mixture into the cheesecake mixture and incorporate completely.
7) Transfer the cheesecake mixture into the springform pan over the biscuit crust. Smooth the top out and tap the pan on your bench to get rid of any air bubbles. Let the cake sit inside a refrigerator for a minimum of 2-3 hrs or overnight.
8) After the cheesecake is set, release the lock of the springform pan, and remove the sides. Take the cheesecake out of the pan. Garnish it with the sliced mangoes and mint leaves.
Expert Tips
Pack the crushed biscuit lightly or they might crumble up and mix with the batter.
Whip the cream cheese thoroughly so it completely breaks down in the batter.
Do not try and take out the cheesecake before it is set, as it would be flowy and not hold its shape.
This mango season, up your dessert game by using some fresh fruit in a cheesecake. Here, we have the perfect mango cheesecake recipe for you to try this summer. A cool and chilly dessert like the cheesecake would be perfect for this hot weather, plus the addition of fresh mangoes on top makes it perfect for this time of the year.
Take a large bowl with the crushed biscuits and add the melted butter to it. Start to mix and incorporate the butter into the crushed biscuits till it turns into a sand texture.
Transfer the butter and crushed biscuit mixture into a non-stick spring form pan and press it into a base layer using a flat utensil. Once a layer of biscuit is set, keep this aside.
Take your mangoes and slice them open. Using a large spoon, scoop out the mango flesh out of the peel. With a sharp knife, slice the mango into thin slices.
In a large pan, add fresh cream and cream cheese and start to whip these together. To this add the powdered sugar, vanilla and whip. Finally add the melted white chocolate to this mixture.
Now to the cheesecake mixture add your fresh mango puree with some lemon zest and lemon juice and mix this all together into the cheesecake batter.
Mix the gelatin powder with 50 ml of water and mix it into a small bowl. Pour this gelatin mixture into the cheesecake mixture and incorporate completely.
Transfer the cheesecake mixture into the springform pan over the biscuit crust. Smooth the top out and tap the pan on your bench to get rid of any air bubbles. Let the cake sit inside a refrigerator for a minimum of 2-3 hrs or overnight.
After the cheesecake is set, release the lock of the springform pan, and remove the sides. Take the cheesecake out of the pan. Garnish it with the sliced mangoes and mint leaves.
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