Chilled Mango Cheesecake
Image credit: Rosni Musa
Ingredients
- 200 g
Marie Biscuits - 100 g
Butter - 60 g
Castor sugar - 2 Mangoes (1 is blended into puree, and 1 is diced)
- 250 g
Cream cheese - 200 ml
Whipping cream - 125 ml Water
- 1 � tsp
Gelatine
For Topping:
- Mango Puree
- 1 tbsp
Gelatine - 2 tbsp
Castor sugar - 50 ml Water
Instructions
- Prepare your mango puree by blending the mango in a blender with some water. If you�re blending a small-sized mango, add two mangoes instead.
- Once blended, separate them into two bowls. One bowl is for the cheese filling and the other is for the topping.
- Next, blend Marie Biscuits into pieces in a blender or in any way that you prefer as long as the biscuits are crushed fine to pieces.
- In a pot, heat up the butter until it melts before pouring it into crushed pieces of Marie Biscuits. Don�t take out the Marie Biscuits yet as after you�ve poured in the butter, you�re gonna continue to blend until it�s combined.
- Prepare a loose pan. A loose pan will help you to take out the cheesecake easier. With the earlier mixture of butter and biscuits, you can pour it into the pan.
- Flatten it out into the pan so it�ll become the base for the cheesecake. Once you�re done, let it chill in the fridge for 30 minutes.
- While waiting for the base to harden, you can start beating the cream cheese and sugar using a mixer or a blender until it�s combined.
- In a separate bowl, mix the gelatine and water before double boiling it on the stove.
- As we�re waiting for the water and gelatine to do its work, you can add in one of the mango puree into the cream cheese and sugar mixture before blending until it�s combined. Then, pour in the whipping cream and blend again.
- Once the gelatine has melted, add it into the mixture as well. Proceed to blend until it�s truly combined.
- Now, take out the cheesecake base out of the fridge once it�s chilled and hardened, and arrange the diced mango on top. After that pour in the cheesecake mixture into the pan.
- Knock the pan against the counter lightly a few times to make it flattened and spreaded well. Then, let it chill in the fridge for 3-4 hours to harden.
- For the topping part, pour in water and gelatine into a bowl and use the double boiler method to make sure it melts.
- Grab the one bowl of mango puree and add in the sugar. Mix until the sugar dissolves and then pour in the melted gelatine before mixing again.