It should entice the reader and set the tone for the dish. Mango cheesecake is the perfect fusion of creamy texture and tropical flavor, making it a standout dessert for any occasion. With a buttery crust and a luscious mango topping, this cheesecake will impress your guests and satisfy your sweet cravings. Get ready to indulge in a slice of paradise!
Ingredients
– 200g digestive biscuits
– 100g unsalted butter, melted
– 400g cream cheese
– 150g sugar
– 200ml heavy cream
– 3 ripe mangoes, pureed
– 2 tablespoons gelatin
– 1 tablespoon lemon juice
– Fresh mango slices for garnish
Servings and Cooking Time
This recipe serves 8. Preparation time is 30 minutes, and the cooking time is about 10 minutes. Allow additional chilling time of at least 4 hours.
Nutritional Value
Each serving (1 slice) of mango cheesecake contains approximately 350 calories, 25g of fat, 25g of carbohydrates, and 5g of protein. This is for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 180°C (350°F). 2. Crush the digestive biscuits into fine crumbs. 3. Mix the crumbs with melted butter until well combined. 4. Press the mixture into the bottom of a springform pan to form a crust. 5. In a large bowl, beat the cream cheese and sugar together until smooth. 6. Fold in the heavy cream and mango puree gently. 7. Dissolve the gelatin in warm water and mix it into the cheesecake batter. 8. Add lemon juice and mix until fully incorporated. 9. Pour the batter over the crust and smooth the top. 10. Bake for 10 minutes, then refrigerate for at least 4 hours before serving. 
Alternative Ingredients
You can substitute digestive biscuits with graham crackers or even a gluten-free option. For a lighter version, use low-fat cream cheese or Greek yogurt instead of regular cream cheese.
Serving and Pairings
Mango cheesecake pairs beautifully with fresh fruit, whipped cream, or a drizzle of chocolate sauce. Serve it alongside a tropical fruit salad for a refreshing dessert experience.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This cheesecake is best enjoyed cold and should not be reheated. It can also be frozen for up to 2 months; just ensure it’s well wrapped.
Cooking Mistakes
- Using overripe mangoes can result in a runny texture.
- Not chilling the cheesecake long enough may lead to a soft set.
- Overmixing can cause cracks on the surface.
- Not using gelatin properly may affect the firmness.
- Skipping the crust can lead to a messy presentation.
Helpful Tips
- Use fresh mangoes for the best flavor.
- Let the cream cheese sit at room temperature before mixing.
- Experiment with different fruit toppings like passion fruit.
- Adjust the sugar based on the sweetness of the mangoes.
FAQs
Can I use frozen mangoes for this recipe?
Yes, you can use frozen mangoes, but make sure to thaw and drain them well before pureeing to avoid excess moisture.
How can I make this cheesecake vegan?
Substitute cream cheese with a vegan alternative, use coconut cream instead of heavy cream, and replace gelatin with agar-agar.
What can I do if my cheesecake cracks?
To prevent cracking, avoid overmixing and ensure you bake at a low temperature. Additionally, letting the cheesecake cool slowly in the oven can help.
How long does the cheesecake need to chill?
For the best texture, chill the cheesecake for at least 4 hours, but overnight is even better.
Can I make this cheesecake in advance?
Absolutely! This cheesecake can be made a day or two in advance, making it a great option for entertaining.
Conclusion
Mango cheesecake is an exquisite dessert that beautifully combines creamy indulgence with the tropical flair of mangoes. Whether for a special occasion or simply to satisfy a sweet tooth, this cheesecake is sure to impress. Try this recipe and enjoy a slice of paradise at home!
Mango Cheesecake
Ingredients
- 200 g digestive biscuits
- 100 g unsalted butter melted
- 400 g cream cheese
- 150 g sugar
- 200 ml heavy cream
- 3 ripe mangoes pureed
- 2 tablespoons gelatin
- 1 tablespoon lemon juice
- Fresh mango slices for garnish
Instructions
- Preheat your oven to 180°C (350°F).
- Crush the digestive biscuits into fine crumbs.
- Mix the crumbs with melted butter until well combined.
- Press the mixture into the bottom of a springform pan to form a crust.
- In a large bowl, beat the cream cheese and sugar together until smooth.
- Fold in the heavy cream and mango puree gently.
- Dissolve the gelatin in warm water and mix it into the cheesecake batter.
- Add lemon juice and mix until fully incorporated.
- Pour the batter over the crust and smooth the top.
- Bake for 10 minutes, then refrigerate for at least 4 hours before serving.
Nutrition
