Cakes
Easy Mango Cheese Cake Recipe
Prep Time | 1 hr |
Servings |
people
MetricUS Imperial
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Ingredients
- 1 block cream cheese (I used 250gm Philadelphia Cream Cheese)
- 170 gm Cream (I used Nestle)
- 1/2 cup sugar
- 3/4 cup Mango puree
- 1 tablespoon gelatine (vegetarians see notes)
- 1/4 cup hot water
- 1.5 to 2 cups graham cracker crumbs (Depending on how thick you want the base to be)
- 75 gm unsalted butter (about ⅓ of a cup) melted
Ingredients
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Instructions
- Whiz the graham crackers in a food processor.
- Add melted butter and whiz again until the mixture comes together.
- Press into the bottom of an 8" springform pan that's lined with aluminium foil or use individual glasses. Refrigerate this while preparing the rest of the cheesecake.
- Mix the cream cheese, cream, and sugar in a bowl until well combined. You can do it by hand or use low speed on your Kitchenaid. An electric beater is not needed.
- Add the gelatine or agar agar to the hot water and stir till it completely dissolves.
- Add the mango puree and stir well.
- Keep half of this mixture aside and add the rest to the cream cheese mixture.
- Stir gently until well combined.
- Pour this mixture on top of the graham cracker base. Return to the fridge for another 10-30 mins depending on how much time you have
- Pour the mango mixture as the third layer. Do this gently so that the layers don't combine. If you use a springform pan, the top layer will be much thinner, as it should be.
- Refrigerate overnight and serve chilled