Chilled Mango Cheesecake Recipes

NO-BAKE MANGO CHEESECAKE

Steps:

• Line a springform pan with aluminum foil. Place biscuits in a food processor and grind into fine crumbs. Blend in allspice. Press mixture into an even layer on the bottom of the prepared pan. Freeze biscuit layer until stiff, about 1 hour.
• Beat cream cheese, heavy cream, and brown sugar in a large bowl with an electric mixer until well combined.
• Stir hot water and gelatin together in a small bowl until dissolved; mix in mango puree. Transfer 1/2 cup of the mixture into the cream cheese mixture; beat until fully combined. Pour over the biscuit layer. Cover with plastic wrap and freeze until nearly firm, about 1 hour.
• Pour the remaining 1/2 cup of the mango mixture over the cream cheese layer. Cover with plastic wrap and freeze until set, about 3 hours. Refrigerate for 2 hours to overnight.

MANGO CHEESECAKE

Steps:

• For crust:
• Preheat oven to 325°F. Lightly butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir cracker crumbs and sugar in medium bowl to blend. Add melted butter and stir until evenly moistened. Press crumb mixture firmly onto bottom (not sides) of prepared pan. Bake until crust is set, about 12 minutes. Cool completely. Maintain oven temperature.
• For filling:
• Puree mangoes in processor until smooth. Set aside 2 cups mango puree (reserve any remaining puree for another use). Beat cream cheese, sugar, and vanilla in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Add 2 cups mango puree and beat until well blended. Pour filling over crust in pan.
• Bake cake until set and puffed and golden around edges (center may move very slightly when pan is gently shaken), about 1 hour 25 minutes. Cool cake 1 hour. Refrigerate uncovered overnight. Run small knife between cake and sides of pan to loosen. Remove pan sides. Transfer cake to platter. Cut into wedges and serve with sliced mangoes.

CHILLED MANGO CHEESECAKE

Steps:

• 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.

CHILLED CHEESECAKE

Steps:

• Sprinkle gelatin over water in a custard cup. Let stand for 1 minute Heat in microwave and stir until dissolved. Let stand to cool.
• Beat cream cheese, sugar, lemon peel, lemon juice and milk in a large mixing bowl till smooth.
• Add gelatin mixture and beat until smooth.
• Chill in fridge until mixture is thick and syrupy, stirring occasionally.
• Beat whipping cream to soft peak stage. Fold into cream cheese mixture.
• Spoon over crust in spring form pan and chill for several hours.
• Serve with a dab of cherry, blueberry or strawberry sauce on top.