This Mango Cheesecake is an eggless, no-bake cheesecake made with an easy digestive biscuit crust, layered with a delicious airy, creamy, lightly sweet, and slightly tangy mango cheesecake filling and topped with a fresh mango jelly that makes this cake truly irresistible. The cheesecake filling is so light, creamy and has a perfect balance of flavours. The addition of mango cubes makes this filling more delicious and has an almost mousse-like texture. This mango cheesecake is packed with all that delightful mango goodness! The mango jelly topping adds a beautiful touch to the cake, making it more gorgeous and taking the cheesecake over the top! Since this is a no-bake eggless cheesecake, you will require a little more patience to prepare this recipe, and that’s because each layer needs to be set well before adding the next layer. This recipe is made with gelatin; however, you can use agar agar or cornstarch in this recipe.
Utensil and Tools
- Philips Induction Cook Top
- Wonderchef Nutri Blend
- Borosil Glass Mixing Bowl
- Prestige Hand Blender
- Prime Bakers Springform Baking PanÂ
Ingredients
For base
- 1¼ cup (125 gm) Digestive biscuits
- 1 tbsp Powdered sugar
- 3 tbsp (40 grams) Butter
For mango cream cheese layer
- ½ cup (120 gm) Whipped cream
- ½ cup (113 gm) Cheese cream
- â…“ cup (152 gm) Mango puree
- ½ cup (100 gm) Powdered sugar
- ½ tsp Vanilla extract
- 1 1 tbsp Lemon Juice
- ¼ tsp Salt
- ¼ cup Water
- 3 ½ tsp (7 gm) Gelatin
- â…“ cup Mango cubes (optional)
For Mango Jelly layer
- ½ cup (120 gm) Mango Pulp
- 2 tsp Powder Sugar
- 2 tsp (4 gm) Gelatin
- ¼ cup Water
- ½ tsp Lemon Juice
Instructions
- Generously butter the sides and bottom of a 7-inch round springform pan. Line the base with parchment paper and grease again with butter. Chill pan in the refrigerator; it helps the butter firm up and the cake release more seamlessly.
- Add digestive biscuits to a food processor and pulse them 4-5 times until they turn into a fine powder, or you can crush them with a rolling pin.
- Add powdered sugar and the melted butter and pulse again until fully incorporated. Transfer the mixture to the prepared pan, spread it evenly and use your fingers or a measuring cup to press it down. Make an even firm layer of the biscuit crumbs. Freeze the pan for 30 minutes or until it sets completely.
- Meanwhile, prepare the mango cream cheese layer: Take ¼ cup of water and add gelatin. Keep aside for 5 minutes and let it bloom. Microwave the gelatin in 30 seconds increments until it dissolves completely. Set it aside.
- Heat mango pulp and sugar in a pan on low flame. Once the pulp comes to a boil, turn off the flame and add the gelatin mixture. Mix it well and allow it to cool down.
- Add cream cheese to a big mixing bowl and whisk it on medium-high speed until smooth, light and fluffy; it will take about 5 minutes. Scrape down the bowl.
- Add whipped cream and Whip it on medium speed until the cream forms stiff peaks.
- Add the mango pulp and lemon juice, and whisk on medium speed until the mango pulp is incorporated completely. Add mango cubes (optional) and fold them gently in the mango cream cheese mixture.
- Pour the mixture over the chilled biscuit crust and cover with a plastic wrap. Keep it in the fridge and allow it to set for 4 hours.
- Prepare the Mango jelly layer: Take ¼ cup of water, add 2 tsp (4 gm) of gelatin, and let it bloom for 5 minutes. Microwave the gelatin water mixture in 30 seconds increments until it dissolves completely. Set it aside and allow it to cool down.
- Add mango pulp and sugar to a pan and heat it on a low flame. Once the sugar melts and the mixture starts to bubble, add the gelatin mixture and lemon juice and stir it properly to avoid lumps. Turn off the flame and let it cool down to room temperature.
- Pour this mango mixture over the top of the cheesecake and gently swirl the pan to spread it evenly. Cover the pan with plastic wrap and refrigerate the cheesecake for at least 4 hours or overnight until the gelatin layer is completely set and firm.
- Garnish the Mango cheesecake with chopped mangoes cubes and whipped cream, and enjoy!
Nutrition
Calories: 307kcalCarbohydrates: 42gProtein: 6gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 30mgSodium: 286mgPotassium: 99mgFiber: 1gSugar: 25gVitamin A: 721IUVitamin C: 5mgCalcium: 51mgIron: 3mg
Like this recipe?Let us know your thoughts
© Copyright - Dash of Turmeric.
