Satisfy Your Sweet Tooth With This Easy Mango Cheesecake Recipe

Ingredients

For the Biscuit Base:

• 2 cups digestive biscuits or graham crackers (crushed)
• ½ cup melted butter
• 2 tbsp sugar (optional)

For the Cheesecake Filling:

• 1 ½ cups cream cheese (softened)
• 1 cup thick mango puree (fresh or canned)
• ½ cup powdered sugar
• 1 cup heavy whipping cream
• 2 tsp vanilla extract
• 2 tsp gelatin or agar-agar (vegetarian substitute)
• 4 tbsp warm water (to dissolve gelatin)

For the Mango Glaze/Topping:

• 1 cup mango puree
• 2 tbsp sugar
• 1 tsp gelatin or agar-agar
• 2 tbsp warm water

For Garnishing (Optional):

• Mango slices or cubes
• Mint leaves
• Whipped cream
• Chopped nuts (like almonds or pistachios)

Step-by-Step Instructions

Step 1: Prepare the Biscuit Base

• Crush the digestive biscuits or graham crackers using a rolling pin or food processor until they become fine crumbs.
• Add melted butter and sugar (if using) and mix well until the crumbs are well-coated.
• Press this mixture firmly into the base of a springform pan or a deep cake pan to form an even layer.
• Refrigerate for at least 30 minutes to set while preparing the filling.

Step 2: Prepare the Cheesecake Filling

• In a bowl, dissolve gelatin in warm water and let it sit for 5 minutes to bloom. If using agar-agar, boil it with water for 1-2 minutes.
• In a large mixing bowl, beat cream cheese and powdered sugar until smooth and creamy.
• Add vanilla extract and mango puree to the cream cheese mixture and mix well.
• In another bowl, whip the heavy cream until soft peaks form.
• Gently fold the whipped cream into the mango-cream cheese mixture to maintain the light texture.
• Finally, add the dissolved gelatin and mix everything well until fully incorporated.

Step 3: Assemble the Cheesecake

• Pour the prepared mango cheesecake filling over the chilled biscuit base and spread it evenly.
• Tap the pan gently to remove any air bubbles.
• Refrigerate for at least 4-6 hours (or overnight) until the cheesecake is set completely.

Step 4: Prepare the Mango Glaze

• In a bowl, dissolve gelatin or agar-agar in warm water and let it sit for 5 minutes.
• Heat the mango puree and sugar in a saucepan on low heat. Stir continuously until the sugar dissolves.
• Add the dissolved gelatin to the warm mango puree and mix well.
• Let the glaze cool slightly before pouring it over the set cheesecake.
• Spread evenly and refrigerate again for 2 hours until the glaze firms up.

Step 5: Garnish and Serve

• Once fully set, carefully remove the cheesecake from the pan.
• Decorate with mango slices, mint leaves, chopped nuts, or whipped cream.
• Slice and serve chilled for the best taste.

Tips for the Perfect Mango Cheesecake

• Use fresh, ripe mangoes for the best flavor. Alphonso or Kesar mangoes work well.
• For a firmer cheesecake, increase the amount of gelatin or agar-agar slightly.
• Chill thoroughly to ensure a firm and creamy texture.
• Use a springform pan for easy removal. If using a regular pan, line it with parchment paper.
• Balance sweetness by adjusting the sugar according to the mango’s natural sweetness.

Enjoy your homemade Mango Cheesecake a perfect tropical dessert for any occasion.