Mango cheese cake recipe


  • 150g digestive biscuit (crushed)
  • 100g melted butter
  • 50g toasted cashewnuts (chopped)
  • A:
  • 500g cream cheese
  • 60g caster sugar
  • 3 tbsp fresh mango puree
  • 1 tbsp lemon juice
  • 250g mango flesh (diced)
  • B:
  • 200g non dairy whipping cream (whipped)
  • 1 1/2 tbsp gelatine powder, mixed with 4 tbsp water and double-boiled until dissolved
  • 1 tsp gelatine powder, mix with 100ml water, double-boiled until dissolved
  • 2 tbsp fresh mango puree

Cooking Instructions

Base: Combine all the ingredients and press into a 9? round spring form baking tin. Chill in the fridge for 20 minutes or until the base is firmed.

Cream cheese mixture: Use a K-beater to beat cream cheese, caster sugar, mango puree until smooth. Add in mango flesh and stir well.

Mix in whipped fresh cream in 3 or 4 batches. Lastly add in gelatine mixture and stir well. Pour mixture onto the prepared base.

Chill in the fridge for 3 hours.

Top layer: Mix mango puree with dissolved gelatine. Pour onto the set cheesecake and return to the fridge to chill overnight. Cut into pieces and serve.

11 Mar 2011     1888 views     NON-Vegetarian       Bakeries > Cakes

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