Mango Cheesecake

I am bringing the mango series to an end with Mango no bake Cheesecake before I take a short break but my love affair with mangoes will continue… as I get my freezer stocked up with mango puree!! Yaay!! I am so glad I got to experiment and celebrate summer with mangoes. So here is another no fuss, no bake, easy recipe for you to try … the result is an exotic tropical cheesecake.. its creamy, tangy and smooth. 

Serves 6

Ingredients

Base:

Digestive Biscuits crushed 150gm
Unsalted Butter 75gm

Sugar 3tblsp

Filling:

Philadelphia Cream Cheese 250 gm
Mango pulp half cup
Castor Sugar – ½ cup (add more if needed)
Whipped cream – ½ cup (already whipped)
Gelatin – mix 2 tsp powder mixed with 1 tblsp warm water and set it aside (If you are a vegetarian, please use China grass or Agar Agar powder as its a plant based thickner, and check my notes below)
Mango Puree – ½ cup to ¾ cup

Loose bottomed cake tin

Method:

1.     In a food processor blitz the biscuits and then add the butter till all the crumbs are coated with butter. Spoon the crumbs in to the spring pan cake tin and press down and refrigerate it while you make the filling.

2.     In a large bowl beat the cream cheese till creamy. Then add sugar and whipped cream and beat again until its combined well.

3.     Add mango pulp and beat again just for a few seconds. Do not mix too much else the cream mixture will split. If needed add more sugar depending on your sweet tooth! Then add gelatin and mix to combine. Please make sure the gelatin is cool before combining.

 Pour this cream mixture into the refrigerated biscuit base and chill in the fridge for at least 2 hours to set before serving.

     Garnish with whipped cream or chopped mangoes and sprigs of fresh mint or basil.

Notes & Tips:

If you are a vegetarian or don’t want to use gelatin, you can use agar agar powder or China grass powder. It’s a plant-based thickener that works the same way as gelatin. You can find it in Asian stores and most supermarkets in India sell these in powder form or in strips. If you are using strips, dissolve 5gm in 2-3 tbsp hot water until completely dissolved and use in the above recipe. 

·         Cream cheese must always be in room temperature

·         This is a dessert you can bake way ahead.

·         You can substitute sugar and whipped cream with condensed milk.

All images are copyright Tickled by Inspirations