Mango Cheesecake

This Mango Cheesecake is an adaptation of the many cheesecakes I made throughout the years. I find cheesecake as an easy and luxurious dessert. This recipe is a No Bake Cheesecake. You will have to bake the crust for 10 minutes for a firmer base, but you can skip that. This recipe does use (halal or beef) gelatin powder, if that is not an option, give it a try without gelatin. The purpose of gelatin is to give you a sturdy cream, it doesn’t change the taste.

Recipe:

Crust

1 cup graham cracker or Digestive biscuits (about 1 1/2 package), processed

2 tbsp granulated sugar

3 tbsp unsalted butter, melted

Cheesecake Base

200 g Mango Puree

2 tbsp sugar

1/4 cup lukewarm water

2 tsp gelatin powder

2 8oz. cream cheese blocks, room temp.

1/2 cup heavy cream

3/4 cup powdered sugar

Topping

200 g Mango Puree

1 tbsp granulated sugar

2 tsp corn starch

2 cups frozen mango chunks

Directions for crust:

Note: you can purchase graham crackers that are processed already in a box.

1. Place graham crackers in a food processor and pulse until all crackers are fine (sand like), then add sugar and pulse two times to mix.

2. Melt butter in a small bowl in the microwave for 20 seconds or on the stove, then add butter to the graham cracker and sugar. Pulse or mix well.

3. Add the graham cracker mixture to a 9 inch spring form pan. Spread and press the graham cracker mixture evenly and press using the bottom of a cup or bottom of a measuring cup.

4. Bake in the oven for 8 minutes at 350 F (optional, but best a for firm crust)

5. Remove from oven and let it cool completely.

Directions for cheesecake base:

Note: if Mango Puree is unavailable, you can peel and cut a fresh mango, then blend it in a blender until its juice.

Note: Gelatin powder blooms in lukewarm water and only melts in heat.

1. In a small bowl with the lukewarm water, add the gelatin powder to the water, mix it and set it aside. It will bloom in 10-15 minutes.

2. In a saucepan, add mango puree and sugar. Place the saucepan on the stovetop on medium heat until it reaches 130 F and the sugar has melted completely. Make sure you are mixing often to avoid the mango from sticking to the pan.

3. When the Mango puree reaches 130 F, add the bloomed gelatin mixture to the pan and mix it with the mango until it melts. Set aside.

Note: while the above mango puree is on the heat. Make the cream cheese part.

1. Place cream cheese in a stand mixer with the whisk attachment or a bowl with an electric mixer. Mix for 1-2 minutes until creamy.

2. Add the heavy cream slowly and whisk again. Then add the powdered sugar and whisk again on medium speed until it all comes together.

3. Now add the mango puree mixture that has the gelatin and mix together well.

4. Spread the cheesecake mixture evenly on top of the crust in the spring form pan.

5. Place in the freezer for 1 hour. before adding the topping.

Directions for the topping:

Note: if frozen mango chunks are not available, you can peel and cut fresh mango into large pieces for the topping.

1. In a sauce pan (you can use the same sauce pan you used for the previous mango puree), add the mango puree, cornstarch, sugar, and mango chunks and mix them together while everything is cold.

2. Then place on the stove top for 3-5 minutes until the mixture comes to a simmer.

3. Set aside and let it cool completely.

4. Remove the cheesecake from the freezer and spread the topping on top of the cheesecake.

5. Return the cheesecake pan to the freezer for another 1 hour.

Remove the cheesecake from the springform pan, but I recommend you keep the bottom of the spring form to avoid breaking the cheesecake. Use a knife and run it across the edge of the springform pan to separate the side of the pan and the cheesecake. Make sure you place any leftovers in the fridge after serving.