This is very simple to make, I love this mango cheesecake. It's refreshing and full of flavour.
For the base:
100g digestive biscuits crushed
50g melted butter
For the filling:
250g Philadelphia cream cheese, softened
100g caster sugar
2 tbsp lemon juice
1 tbsp gelatine
200g mango purée
200g whipping cream
Method:
Combine biscuits crumbs with melted butter and press into the base of a 7 inch 8 inch loose base cake pan.
Chill for 30mins in the fridge.
Dissolve gelatine in lemon juice over hot water bath.
Beat cream cheese and sugar until smooth.
Add gelatine mixture, beat until well combined.
Beat in mango purée.
Fold in whipped cream and pour over prepared biscuit base.
Jelly topping:
150g mango purée
1 tbsp gelatine
4 tbsp water
Method:
Place gelatine with water in a bowl for few minutes.
Dissolve over hot water then mix into mango purée.
Pour on to the mango cheesecake and decorate with strawberries.
Chill until set.
What is the size of ur pan?
ReplyDeleteSorry sleepy eyes... if 9 inch pan, how many % to add?
ReplyDeleteI don't know how much ingredients to add for a 9 inch tin. But if you still made it in that size it will still work but have a shorter cheesecake.
Deletehi Mandy, do i need to chill the cheesecake first before putting the jelly topping?
ReplyDeleteNo, you can add it on immediately but don't make the jelly topping until you need it as it sets quickly.
DeleteDo I need to whip the whipping cream before I add it in?
ReplyDeleteYes you do.
DeleteHi Mandy, tried your recipe and it really taste good. But my sisters in laws said my cheesecake too soft, like i didn't put in any gelatin. Said cheesecake suppose to be harder, more tangy. Does the texture of the cake suppose to be soft or did i do anything wrong?
DeleteHi Zanne, a non bake cheesecake should be of a mousse texture and gelatine is added to hold it together not for it to be firm like agar agar texture. I'm guessing your sister in law is referring the taste to a baked cheesecake where it's more creamier and tangy in taste. If you like to try a baked you can taste the difference.
DeleteThanks Mandy. Would love to try out a baked cheesecake soon. Your chicago style cheesecake looks so tempting but dunno why, i can't get the recipe.
ReplyDeleteThe Chicago cheesecake is in draft, I'll post it on my Facebook page when it's updated.
DeleteWhat do you mean by dissolve gelatine in lemon juice over a hot water bath?
ReplyDeleteThanks :)
Oh and when you say beat is that with an electric whisk or by whisking by hand?
DeleteHi Jessica,
DeleteSoak the gelatine in the lemon juice and leave for few mins, then you need to dissolve it, you can do this by palcing the gelatine over hot water or short bursts in the microwave until it becomes liquid.
Best beat with electric whisk.
Thank you :)
DeleteHi Mandy, can I replace mango puree to blueberry puree, if I wan a blueberry cheesecake? Tia.
ReplyDeleteAbsoultely, but you might have to adjust the sweetness as blueberries are not as strong flavoured as mango.
DeleteTo dissolve the gelatine do we just keep the bowl in hot water or keep the gelatine bowl directly in microwave?? How much time do we keep in hot water or microwave?
ReplyDeleteThis comment has been removed by the author.
ReplyDeletethis is awesome.. can 't wait to try it.
ReplyDeleteHi Mandy, your cheesecake is very nice. What type of whipping cream used? Dairy or non dairy? Any recomended brand of whipping cream?
ReplyDeleteAs for cream cheese used, is it ok with tataru cream cheese?
For the mango puree, u use fresh mango or buy ready make mango puree? If fresh mango, just blend it will do?
Kindly advice. TIA.
Hi, I used fresh whipping cream from the supermarket and it is dairy. As I'm in uk, mangoes are not alway in season and even if it is, it's very expensive so I always use mango purée in a can. Hope that helps.
DeleteMandy, thank you for ur kind reply. Will try it out.
ReplyDelete