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Mango cheesecake is my favourite cheesecake. You don't have to wait for the mango season but can make on any occasion or any time you desire. Simple cheesecake is a dessert consisting of one or two layers. The base or the bottom consists of a crust made from Graham crackers or tea biscuits or cookies. The main layer or the middle layer consists of soft cream mixture made from a soft cheese and cream. The top layer can be a jelly-based glaze but is optional.
In this mango cheesecake, each layer gives a different taste and texture. The base gives you a crunchy taste, the middle layer with a creamy taste and the top one with a jelly-like taste. The combination of tastes and textures makes this dessert scrumptious and enjoyable to eat; sure to impress and delight your family/friends with its bright gorgeous colour.
For mango lovers like me, an eggless and no baking mango cheesecake will be an all time favourite. Even if it is not the season for mangoes you can just use tinned mango pulp bought from shops. In this recipe, the ingredients I have used are easily available in super markets. You can use kesar or alphonso mango, whichever is available. I have used the readymade tins of alphonso pulp/puree.
Instead of gelatine which has pork/beef, you can use china grass or agar agar for vegetarian option. I have opted for the vegetarian option in this recipe. You will need unflavoured gelatine to have a firm cheesecake and also to make the mango glaze/jelly. I prefer the gelatine powder (vegetarian) I got from a shop where it says vegetarian gelatine. If you are using gelatine or agar agar use as per the instructions given in the packet.
For my mango cheesecake I have whipped the cream to a stiff peak so that the cream cheese mixture is nice and thick.
If you are using individual glasses or glass ramekins, you can decorate your serving glass as per your taste or as seen in the pictures.
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Preparation time: 30 mins
Cooking time: 1 hour (excluding time to set)
Cuisine: International
Serves: 7 to 8
Ingredients
Base (crust)
- Digestive biscuits – 10 (200 gms)
- Butter – 100 gms
- Sugar – 2 tbsp
Middle layer (Cream cheese mixture)
- Double cream – 300 ml
- Cream cheese – 360 gms (2 parts of 180 gms each)
- Sugar – 1/3 cup
- Mango puree – 1 cup or 200 ml
- Additional mango puree – 5 tbsp
Third layer (For glaze on top, like jelly)
- Mango purees – 1/3 cup or 80 ml
- Water – 1/2 cup or 100 ml
- Sugar - 1 tsp
Gelatine
- Gelatine - 3 to 3 1/2 tsp (1 sachet, 11 to 12 gms)
- Water - 3 tbsp (for soaking)
- Hot water – 5 tbsp
Method
Base (crust)
- Take a 7 inch/18 cm spring form pan/cake tin or cake tin with loose bottom. My cake tin depth is 2 inch/5 cm. Before you add the crumbs, turn the base of the cake tin for easy removal. I have used individual glass ramekins as well. Use a large spring form cake tin if not using individual ramekins like me.
- Crush the biscuits into a food processor/mixer. Whiz to a fine powder. The texture should be like sand.
- Pour into a bowl, add melted butter and mix well.
- Alternatively, add the melted butter to the food processor itself, whiz again until the mixture comes together.
- The base mixture will be moist and crumbly. Pour the crumbs into the prepared loose bottomed cake tin. Spoon some mixture into individual glasses or glass ramekins if you are using them.
- Smoothen with the back of a spoon. Press the bottom/base with the back of a spoon firmly. Refrigerate for 30 minutes while preparing the rest of the cheesecake.
Middle layer (Cream cheese mixture)
- Soak the gelatine powder with 50 ml water in a heatproof bowl. Mix it gently. Set aside for 10 minutes and it becomes a thick mixture.
- Take a wide and deep bowl, whisk the double cream with a hand whisker or electric beater/whisker.
- Add 1/3 cup sugar when the cream starts becoming fluffy (soft peak stage).
- Whisk the double cream until thick or gets to a stiff peak. Remove the whipped cream and keep it in another bowl.
- Add cream cheese to the same bowl (no need to clean) and beat/whisk until it softens and becomes creamy.
- Add the whipped cream and the mango puree. Mix well. Then combine with a hand electric beater. Always taste to make sure you have the right sweetness and mango flavour so that you can adjust as needed.
- Keep the heatproof bowl with gelatine in a pan or large bowl filled with hot water. Let it dissolve. When it has dissolved, add 5 tbsp of extra hot water. Mix well.
- Reserve 3 tbsp of the gelatine mixture for the third layer and use the rest of the mixture for the middle layer.
- Take another 5 tbsp of mango puree from the tin and mix with the warm dissolved gelatine. Combine them both well. This will make it easier to mix with the cream mixture.
- Add the gelatine and mixed mango mixture to the cream mixture immediately. Mix it quickly to combine all the mango cream mixture together.
- Pour over the previously chilled biscuit base. Tap the pan against the work surface or counter a few times to release the air bubbles and also to even out the cream mixture.
- For individual glasses, just pour the mango cream into the chilled glass ramekins leaving some space for the third layer.
- Refrigerate for about 2 hours or until set (for a quick set, freeze until set).
Third layer (for glaze on top, jelly-like)
- Add 1/2 cup or 100 ml of water in a small pan and heat. When it becomes hot, add the left over gelatine and mix well.
- When the gelatine is fully dissolved, add the mango puree and mix well. Make sure the mixture is not too warm/hot as it will melt the middle layer.
- Once the cheesecake has set a bit in the fridge, pour a thin layer of the reserved mango-gelatine mixture gently on top of the cheesecake.
- If you pour the jelly mixture in the cheesecake without putting it in the refrigerator, it will mix with the previous layer and will not form a distinct layer.
- Chill in the fridge overnight or atleast for 6 hours for the cheesecake to set. I sometimes freeze to set it quickly.
For serving the cheese cake
- You can see my thumb print as my signature in the picture :-)
- First insert a knife under the cheesecake and carefully run it all around to detach the cheesecake from the base.
- Using the same knife, gently lift the cheesecake a bit. Insert a flat spatula. Do the same on the opposite side.
- Carefully, yet confidently, lift the cheesecake with both spatulas and place on a serving plate. Gently remove the spatulas out.
- Store the cheesecake in the fridge. Remove it from the fridge only just before serving.
- Before serving, cut slices as needed. Gently slide the cheesecake onto a serving plate.
- Put the cheesecake back in the fridge to keep it chilled.
- Enjoy the mango cheesecake!!
- Below are some ideas that I used to serve in individual glasses
Notes
- This mango cheesecake can be stored in the fridge for about 2 to 3 days.
- You can use glucose biscuits or plain tea biscuits or chocolate biscuits or cookies or even Bourbon biscuits for the base.
- Instead of using a food processor, put the biscuits inside an air tight plastic bag and use a rolling pin to crush them.
- The base can be greased with butter, then place a baking sheet and pour in the breadcrumbs after that.
- Adjust the amount of sugar as per taste and also as per the sweetness of the mango puree.
- The dissolved gelatine should be warm while mixing. If it is not, make sure to heat it up again before mixing.
- Agar agar (kanten) or China grass can be substituted for vegetarian option. Similar to gelatine, these also need to be dissolved in hot water first before using.
- Add mango puree to the cream cheese as per taste and colour you are looking for. I wanted an exceptionally light middle layer and a dark mango glaze on the top.
- The mango glaze can be replaced with mango jelly. Prepare the mango jelly from powder as per instructions and pour on the cheesecake.
- Sometimes for the top layer, I take mango puree, add gelatine and then pour on the top layer without adding water. It will be dark and thick.
- If the middle layer did not set well enough and is difficult to cut slices, then freeze until it is set before slicing. After slicing refrigerate until you want to serve.
Mango cheese cake (no baking)
Mango cheesecake is my favourite cheesecake. You don't have to wait for the mango season but can make on any occasion or any time you desire. Simple cheesecake is a dessert consisting of one or two layers. The base or the bottom consists of a crust made from Graham crackers or tea biscuits or cookies. The main layer or the middle layer consists of soft cream mixture made from a soft cheese and cream. The top layer can be a jelly-based glaze but is optional.
Base (crust)
- 10 Digestive biscuits ((200 gm))
- 100 gm Butter
- 2 tbsp Sugar
Middle layer (Cream cheese mixture)
- 300 ml Double cream
- 360 gm Cream cheese ((2 parts, 180 gm each))
- 1/3 cup Sugar
- 1 cup Mango puree ((200 gm))
- 5 tbsp Additional mango puree
Third layer (for glaze on top, jelly-like)
- 1/3 cup Mango puree ((80 ml))
- 1/2 cup Water ((100 ml))
- 1 tsp Sugar
Gelatine
- 3 tsp Gelatine ((1 sachet, 11 to 12 gm))
- 3 tbsp Water ((for soaking))
- 5 tbsp Hot water
Garnish
- Few mango slices ((optional))
Base (crust)
Take a 7 inch/18 cm spring form pan/cake tin or cake tin with loose bottom. My cake tin depth is 2 inch/5 cm. Before you add the crumbs, turn the base of the cake tin for easy removal. I have used individual glass ramekins as well. Use a large spring form cake tin if not using individual ramekins like me.
Crush the biscuits into a food processor/mixer. Whiz to a fine powder. The texture should be like sand.
Pour into a bowl, add melted butter and mix well.
Alternatively, add the melted butter to the food processor itself, whiz again until the mixture comes together.
The base mixture will be moist and crumbly. Pour the crumbs into the prepared loose bottomed cake tin. Spoon some mixture into individual glasses or glass ramekins if you are using them.
Smoothen with the back of a spoon. Press the bottom/base with the back of a spoon firmly. Refrigerate for 30 minutes while preparing the rest of the cheesecake.
Middle layer (Cream cheese mixture)
Soak the gelatine powder with 50 ml water in a heatproof bowl. Mix it gently. Set aside for 10 minutes and it becomes a thick mixture.
Take a wide and deep bowl, whisk the double cream with a hand whisker or electric beater/whisker.
Add 1/3 cup sugar when the cream starts becoming fluffy (soft peak stage).
Whisk the double cream until thick or gets to a stiff peak. Remove the whipped cream and keep it in another bowl.
Add cream cheese to the same bowl (no need to clean) and beat/whisk until it is softens and becomes creamy.
Add the whipped cream and the mango puree. Mix well. Then combine with a hand electric beater. Always taste to make sure you have the right sweetness and mango flavour so that you can adjust as needed.
Keep the heatproof bowl with gelatine in a pan or large bowl filled with hot water. Let it dissolve. When it has dissolved, add 5 tbsp of extra hot water. Mix well.
Reserve 3 tbsp of the gelatine mixture for the third layer and use the rest of the mixture for the middle layer.
Take another 5 tbsp of mango puree from the tin and mix with the warm dissolved gelatine. Combine them both well. This will make it easier to mix with the cream mixture.
Add the gelatine and mixed mango mixture to the cream mixture immediately. Mix it quickly to combine all the mango cream mixture together.
Pour over the previously chilled biscuit base. Tap the pan against the work surface or counter a few times to release the air bubbles and also to even out the cream mixture.
For individual glasses, just pour the mango cream into the chilled glass ramekins leaving some space for the third layer.
Refrigerate for about 2 hours or until set (for a quick set, freeze until set).
Third layer (for glaze on top, jelly-like)
Add 1/2 cup or 100 ml of water in a small pan and heat. When it becomes hot, add the left over gelatine and mix well.
When the gelatine is fully dissolved, add the mango puree and mix well. Make sure the mixture is not too warm/hot as it will melt the middle layer.
Once the cheesecake has set a bit in the fridge, pour a thin layer of the reserved mango-gelatine mixture gently on top of the cheesecake.
If you pour the jelly mixture in the cheesecake without putting it in the refrigerator, it will mix with the previous layer and will not form a distinct layer.
Chill in the fridge overnight or atleast for 6 hours for the cheesecake to set. I sometimes freeze to set it quickly.
For serving the cheese cake
First insert a knife under the cheesecake and carefully run it all around to detach the cheesecake from the base.
Using the same knife, gently lift the cheesecake a bit. Insert a flat spatula. Do the same on the opposite side.
Carefully, yet confidently, lift the cheesecake with both spatulas and place on a serving plate. Gently remove the spatulas out.
Store the cheesecake in the fridge. Remove it from the fridge only just before serving.
Before serving, cut slices as needed. Gently slide the cheesecake onto a serving plate.
Put the cheesecake back in the fridge to keep it chilled.
Enjoy the mango cheesecake!!
- This mango cheesecake can be stored in the fridge for about 2 to 3 days.
- You can use glucose biscuits or plain tea biscuits or chocolate biscuits or cookies or even Bourbon biscuits for the base.
- Instead of using a food processor, put the biscuits inside an air tight plastic bag and use a rolling pin to crush them.
- The base can be greased with butter, then place a baking sheet and pour in the breadcrumbs after that.
- Adjust the amount of sugar as per taste and also as per the sweetness of the mango puree.
- The dissolved gelatine should be warm while mixing. If it is not, make sure to heat it up again before mixing.
- Agar agar (kanten) or China grass can be substituted for vegetarian option. Similar to gelatine, these also need to be dissolved in hot water first before using.
- Add mango puree to the cream cheese as per taste and colour you are looking for. I wanted an exceptionally light middle layer and a dark mango glaze on the top.
- The mango glaze can be replaced with mango jelly. Prepare the mango jelly from powder as per instructions and pour on the cheesecake.
- Sometimes for the top layer, I take mango puree, add gelatine and then pour on the top layer without adding water. It will be dark and think.
- If the middle layer did not set well enough and is difficult to cut slices, then freeze until it is set before slicing. After slicing refrigerate until you want to serve.
