Mango Cheesecake
A tropical twist on a classic dessert, this no-bake mango cheesecake is creamy, fruity, and utterly delightful.
Equipment
- Springform pan
- Mixing Bowls:
- Whisk
- Saucepan
Ingredients
- 250 g digestive biscuits or graham crackers, crushed
- 125 g unsalted butter melted
- 600 g full-fat cream cheese at room temperature
- 75 g icing sugar
- 300 ml cold double cream
- 100 ml mango puree
- 1 tsp vanilla bean paste or extract
- 2 ripe mangoes diced
- 40 g white sugar
- 1 Tbsp cornflour (corn starch)
- 1 Tbsp water
Instructions
- Crush the digestive biscuits or graham crackers in a sealed bag or food processor until finely ground.
- Melt the unsalted butter and pour it over the crushed biscuits. Mix until the mixture resembles wet sand.
- Transfer the biscuit mixture into an 8-inch springform tin and compress it into an even layer. Refrigerate for at least 30 minutes to set.
- In a large bowl, whisk together cream cheese, mango puree, icing sugar, orange zest, and vanilla until smooth.
- In a separate bowl, whisk the cold double cream until stiff peaks form, then gently fold it into the mango-cream cheese mixture.
- Pour the filling into the cooled biscuit crust and smooth the top. Cover and refrigerate for at least 8 hours or overnight.
- To make the mango compote, simmer the diced mangoes with orange juice and sugar over medium heat until tender.
- Thicken the mixture with a slurry made from cornflour and water, cooking until desired thickness is reached. Allow to cool.
- Spread the cooled compote over the chilled cheesecake before serving. Optionally, refrigerate again for 1-2 hours.
- Run a knife around the edge of the springform pan, unclip the latch, and gently lift away the tin.
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Notes
Store leftovers in the refrigerator for up to 5 days.