Wednesday, 16 April 2014

Non bake mango cheesecake


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. 




24 comments:

  1. What is the size of ur pan?

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  2. Sorry sleepy eyes... if 9 inch pan, how many % to add?

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    1. I 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.

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  3. hi Mandy, do i need to chill the cheesecake first before putting the jelly topping?

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    Replies
    1. No, you can add it on immediately but don't make the jelly topping until you need it as it sets quickly.

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  4. Do I need to whip the whipping cream before I add it in?

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    1. Hi 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?

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    2. Hi 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.

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  5. Thanks 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.

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    Replies
    1. The Chicago cheesecake is in draft, I'll post it on my Facebook page when it's updated.

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  6. What do you mean by dissolve gelatine in lemon juice over a hot water bath?

    Thanks :)

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    Replies
    1. Oh and when you say beat is that with an electric whisk or by whisking by hand?

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    2. Hi Jessica,
      Soak 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.

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  7. Hi Mandy, can I replace mango puree to blueberry puree, if I wan a blueberry cheesecake? Tia.

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    Replies
    1. Absoultely, but you might have to adjust the sweetness as blueberries are not as strong flavoured as mango.

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  8. To 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?

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  10. this is awesome.. can 't wait to try it.

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  11. Hi Mandy, your cheesecake is very nice. What type of whipping cream used? Dairy or non dairy? Any recomended brand of whipping cream?
    As 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.

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    Replies
    1. 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.

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  12. Mandy, thank you for ur kind reply. Will try it out.

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  13. Can I use the mango pulp that we get in cans instead of puree? I'm unable to find mango puree.

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