Chilled Mango Cheesecake
Ingredients
- Base
- 50 g digestive plain sweet biscuit crumbs ⓘ
- 50 g Oreo cookie crumbs ⓘ
- 40 g melted butter ⓘ
- Filling ⓘ
- 200 g cream cheese ⓘ
- 1 tablespoon rum
- 1 tablespoon lemon juice
- 55 g sugar ⓘ
- 200 g mango puree ⓘ
- 1 tablespoon gelatin ⓘ
- 3 tablespoons boiling water ⓘ
- 200 ml whipping cream (whipped) ⓘ
- 2 tablespoons icing sugar ⓘ
- 1 mango (cubed) ⓘ
Instructions
- Toss cake base ingredients into melted butter and press firmly on to base of cake pan. Chill in the fridge for use later.
- Whip whipping cream with 2 tbsp icing sugar till about 70% stiff or mousse state, keep chilled.
- Dissolve gelatine powder in 3 tbsp boiling water. Keep warm but not hot for use later.
- Cream cheese, sugar, lemon juice and rum together till smooth and creamy.
- Add the warm gelatin solution to mango puree and blend well.
- Stir mango mixture into cheese mixture and combine till well mixed. Blend in the whipped cream. Stir in the cube mango pieces (optional).
- Pour cheese mixture onto cake base and chill for at least an hour.
- Dissolve gelatin powder with 2 tbsp boiling water and stir this into mango puree. Pour topping gently onto chilled cheesecake. Chill for at least 3 hours before serving.
- Notes: To obtain a smooth mirror like mango puree topping, please strain the mango puree mixture.
Nutrition & Diet Analysis (per serving)
955
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).