“No Bake Mango Cheese Cake”


Mango Cheese Cake

Ingredients for Mango Cheese Cake

Base:

150 g / Marie Biscuits (17 crackers), or digestives, Graham Crackers or other plain sweet biscuit100 gms / unsalted butter , melted

  • 2 tbsp white sugar

Mango

  • 700 gms / 1.4 lb mango flesh (2 large mangoes)

Filling

4 1/2 tsp gelatin powder (Note 2)1/2 cup / 125 ml cold tap water500 g / 1 lb Philadelphia cream cheese, softened (2 blocks)2/3 cup / 150g caster sugar (superfine white sugar)

  • 300 ml / 10 oz whipping cream

Mango Jelly

3/4 tsp gelatin powder (Note 2)1/4 cup / 65 ml cold tap water

  • 1 tbsp lemon juice

Toppings for decoration

100 gms mango cream, chocolate strips 2 nos

  • 2 passion fruit (optional)

Method of making the Cake

Cake pan

  • Use a 22 cm / 9″ spring form pan (or similar size). Turn the base Upside Down (for ease of removal later).
  • Place a square sheet of baking paper on the base, then secure in spring form pan with excess paper hanging out sides.
  • Grease sides with butter and line with paper.

Biscuit base for a cake

  • Blitz crackers into fine crumbs in a food processor.
  • Add butter and sugar, blitz until combined. Pour into prepared cake pan. Press down firmly – base only, not sides.

Filling for a cake

  • Put water in a heatproof bowl. Sprinkle gelatin over surface (don’t dump in center). Stir to partly dissolve. Set aside for 5 minutes – it turns gelatinous.
  • Microwave 15 seconds on high x 2, stirring in between. Stir until dissolved then Cool for 5 to 10 minutes.
  • Place mango in food processor. Blitz until smooth.
  • Measure out 3/4 cup and reserve for mango jelly, set aside.
  • Add cream cheese, cream, sugar and gelatin mixture into food processor (2.5L/2.5qt/10 cup+ capacity – Note 3). Blitz for 30 seconds or so until smooth.
  • Pour into cake pan. Refrigerate 3+ hours until top is set.

Mango Jelly

  • Pour water into bowl, sprinkle over gelatin. Leave 5 to 6 min. Microwave on high 2 x 10 sec, stir well until granules dissolved. Set aside 5 minutes to cool.
  • Place reserved mango puree (from step 4 under Filling) and lemon in a bowl. Pour over gelatin and whisk well.
  • Pour over cheesecake filling. Tilt cake around to spread.
  • Refrigerate for more then 12 hours
  • Release pan sides, then use overhang paper to slide cheesecake onto serving plate. Then slide the paper out from under the cheesecake.

Final touch to follow

  • Decorate the cake top with dollops of the cream with the help of the piping bag.
  • You Can use the chocolate ribbons as shown above in the cake decoration.

Please Note

Use better cream that can be whipped is fine to use here. There are some creams which are for pouring only. Better to go for baking whip creams, you can ask the store keeper or read the instructions while purchasing such creams.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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