Description
Creamy mango cheesecake delivers tropical paradise in each silky slice. Chilled dessert brings sweet escape with graham cracker crust and luscious mango layers you can savor and enjoy.
Ingredients
Scale
Dairy and Cream Ingredients:
- 500 grams (1 pound) cream cheese, softened
- 300 milliliters (10 ounces) whipping cream
- 100 grams (3.5 ounces) unsalted butter, melted
Fruit and Sugar Ingredients:
- 700 grams (1.4 pounds) ripe mango flesh (about 2 large mangoes)
- 1 large mango, cubed
- 2 passionfruits
- 2/3 cup (150 grams) caster sugar
- 2 tablespoons white sugar
- 1 tablespoon white sugar
Base and Stabilizing Ingredients:
- 150 grams (5 ounces) plain sweet biscuits (such as graham crackers or digestives)
- 4 1/2 teaspoons gelatin powder
- 3/4 teaspoon gelatin powder
- 1/2 cup (125 milliliters) cold water
- 1/4 cup (65 milliliters) cold water
- 1 tablespoon lemon juice
- 3/4 cup reserved mango puree
- 1 teaspoon vanilla extract
Instructions
- Transform digestive biscuits into fine crumbs using a food processor. Incorporate melted butter and sugar, mixing thoroughly until uniform. Firmly press the mixture into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing subsequent layers.
- Sprinkle gelatin over cold water and allow to bloom for 5 minutes. Gently heat in microwave, stirring between 15-second intervals until completely dissolved. Cool for several minutes.
- Puree fresh mango flesh, separating 3/4 cup for jelly topping. Blend remaining puree with cream cheese, sugar, whipping cream, and dissolved gelatin until silky smooth. Carefully pour over chilled biscuit base. Refrigerate for minimum 3 hours until completely set.
- Prepare mango jelly layer by dissolving gelatin in cold water. Let sit briefly, then microwave until transparent. Cool slightly, then combine with reserved mango puree and lemon juice. Gently spread over set cheesecake layer. Refrigerate overnight to ensure complete stabilization.
- Whip cream with vanilla and sugar until soft peaks form. Artfully spread over chilled cheesecake. Garnish with fresh mango cubes and passionfruit pulp. Serve chilled and enjoy the tropical dessert.
Notes
- Opt for ripe, sweet mangoes to guarantee the most intense flavor in your cheesecake.
- Chilling the springform pan beforehand helps the biscuit base set quickly and firmly.
- Use full-fat cream cheese for a richer, more luxurious texture that holds its shape perfectly.
- For a gluten-free version, swap regular biscuits with gluten-free graham crackers or almond flour cookies.
- Ensure gelatin is completely dissolved to prevent lumpy or grainy layers in your cheesecake.
- Room temperature ingredients blend more smoothly, creating a silkier filling with no lumps.
- Strain mango puree through a fine-mesh sieve for an ultra-smooth, velvety consistency.
- Make ahead and store covered in the refrigerator for up to 3 days, maintaining its fresh taste and texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 410
- Sugar: 34 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg