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Mango CheeseCake
#cake #cheesecake #mango
Crust: Typically a crumb crust made from crushed biscuits or crackers (like Graham crackers or digestive biscuits) mixed with melted butter.
Cheesecake Filling: The main body of the cheesecake. This is where you’ll incorporate the mango flavor.
Mango Topping/Jelly: An optional, but highly recommended, layer of mango puree or compote for a final burst of flavor and a beautiful finish.
Garnish: Fresh mango cubes, whipped cream, or mint leaves are popular choices.
No-Bake Mango Cheesecake
This is often considered the easier and quicker option, as it doesn’t require an oven or a water bath. Gelatin is used to set the filling.
Ingredients
For the Crust:
225g (about 1.5 cups) biscuits (Graham crackers, digestive, or similar)
100g (about 7 tbsp) unsalted butter, melted
2 tbsp sugar (optional)
For the Cheesecake Filling:
300g (about 2 blocks) full-fat cream cheese, softened to room temperature
250 g Mascarpone cheese
240ml (about 1.25 cups) heavy cream (or whipping cream)
60 g icing sugar (superfine sugar)
100g (about 1.25 cups) mango puree (from fresh, ripe mangoes or canned)
1 tsp vanilla extract (optional)
For the Mango Topping (optional):
200g (about 2/3 cup) mango puree
5 g gelatin powder
65 ml cold water
1 tbsp lemon juice (optional)
Instructions
Prepare the Crust: Crush the biscuits into fine crumbs using a food processor or a rolling pin. Mix the crumbs with the melted butter and press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate for at least 30 minutes to set.
Make the Filling: .In a separate bowl, whip the heavy cream until it forms stiff peaks.
In a large bowl, whisk the softened cream cheese and mascarpone cheese until smooth. Add the whipped cream ,mango puree and vanilla, mixing until combined.
Assemble and Chill: Pour the cheesecake filling over the prepared crust. Smooth the top with a spatula. Refrigerate for at least 1 or 2 hours.
Add the Topping (optional): In a small bowl, add the gelatin sheets to the cold water and let it “bloom” for 5-10 minutes until it becomes gelatinous. Then, microwave it for 20 seconds until it’s fully dissolved. Be careful not to let it boil.
Mix the dissolved gelatin with the mango puree . Let it cool slightly, then carefully pour it over the set cheesecake. Refrigerate for 6 to hours or overnight to set.
Serve: Once fully set, carefully release the springform pan and serve the cheesecake chilled.
#cake #cheesecake #mango
Crust: Typically a crumb crust made from crushed biscuits or crackers (like Graham crackers or digestive biscuits) mixed with melted butter.
Cheesecake Filling: The main body of the cheesecake. This is where you’ll incorporate the mango flavor.
Mango Topping/Jelly: An optional, but highly recommended, layer of mango puree or compote for a final burst of flavor and a beautiful finish.
Garnish: Fresh mango cubes, whipped cream, or mint leaves are popular choices.
No-Bake Mango Cheesecake
This is often considered the easier and quicker option, as it doesn’t require an oven or a water bath. Gelatin is used to set the filling.
Ingredients
For the Crust:
225g (about 1.5 cups) biscuits (Graham crackers, digestive, or similar)
100g (about 7 tbsp) unsalted butter, melted
2 tbsp sugar (optional)
For the Cheesecake Filling:
300g (about 2 blocks) full-fat cream cheese, softened to room temperature
250 g Mascarpone cheese
240ml (about 1.25 cups) heavy cream (or whipping cream)
60 g icing sugar (superfine sugar)
100g (about 1.25 cups) mango puree (from fresh, ripe mangoes or canned)
1 tsp vanilla extract (optional)
For the Mango Topping (optional):
200g (about 2/3 cup) mango puree
5 g gelatin powder
65 ml cold water
1 tbsp lemon juice (optional)
Instructions
Prepare the Crust: Crush the biscuits into fine crumbs using a food processor or a rolling pin. Mix the crumbs with the melted butter and press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate for at least 30 minutes to set.
Make the Filling: .In a separate bowl, whip the heavy cream until it forms stiff peaks.
In a large bowl, whisk the softened cream cheese and mascarpone cheese until smooth. Add the whipped cream ,mango puree and vanilla, mixing until combined.
Assemble and Chill: Pour the cheesecake filling over the prepared crust. Smooth the top with a spatula. Refrigerate for at least 1 or 2 hours.
Add the Topping (optional): In a small bowl, add the gelatin sheets to the cold water and let it “bloom” for 5-10 minutes until it becomes gelatinous. Then, microwave it for 20 seconds until it’s fully dissolved. Be careful not to let it boil.
Mix the dissolved gelatin with the mango puree . Let it cool slightly, then carefully pour it over the set cheesecake. Refrigerate for 6 to hours or overnight to set.
Serve: Once fully set, carefully release the springform pan and serve the cheesecake chilled.
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