This is one of the most refreshing and delicious no-bake cheesecake ever! My best Mango Cheesecake is incredibly creamy and full of Mango flavor.It's made by three irresistible layers: a crunchy Digestive biscuits no-bake crust, a smooth and creamy mango cheesecake and fresh Mango fruit on top with a slightly lemony gelatine.The sweetness of Mango is perfectly balanced in the cheesecake layer thanks to the plain yogurt that gives just a slightly sour hint that turn this cheesecake into something you could eat forever!Fresh Mango fruit on top is shaped into half spheres thanks to a fruit scoope, but you can also use a 1 tsp measuring or simply cut into squares. It's topped with a slightly sweet gelatine made with water and lemon juice that gives a perfect match between the sweetness of Mango and the sour of lemon.I suggest to make this cake the day before, so it has the time to perfectly set in refrigerator. You can also prepare it weeks in advance and store in freezer. You just need to defrost it in refrigerator for about 8-9 hours before serving.This is absolutely one of my favourite Summer cake ever!
140 g(5 oz, about 10 Digestive)Digestive biscuitsor other similar biscuits
70 g(1/3 cup)unsalted buttermelted
Mango Cheesecake
350 g(12 oz)cream cheesedoesn't matter if chilled or room temperature
110 g(1/2 cup)caster sugar
1 tspvanilla pasteor vanilla extract
125 g (1/2 cup)unsweetened plain yogurt
240 g(1 cup)whipping cream or heavey cream, chilled
150 g(2/3 cup)mango pureeyou can buy pure unsweetened mango puree or you can make it at home: read the step 1 of Gelatine Mango Topping instructions
14gelatine leavesor gelatine powder
30 g(2 tbsp)hot water
Gelatine Mango Topping
400 g(1+2/3 cup)water
110 g(1/2 cup)caster sugar
40 g(2+1/2 tbsp)fresh lemon juice thw juice from about 1 small lemon
25 ggelatine leavesor gelatine powder
about 3 mango
Instructions
Crust
Process biscuits until finely crumbs form. You can use a food processor, or place biscuits into a ziplog bag, close it and use a rolling pin to mash biscuits into evenly fine crumbs.
Mix biscuit crumbs with melted butter until evenly moistened.
Press the mix in the bottom of a 18,5cm-7inch ring cake. You can use a ring or the cake ring from a springform pan placed onto the serving plate and lined with acetate foil or parchment paper. Remember to overlap parchment paper or acetate for about 8cm-3inch to provent gelatine to escape outside.
Put in refrigerator for about 20 minutes, or until the cheesecake mix is ready.
Mango Cheesecake
In a large bowl, place cream cheese, sugar, vanilla and mix with a spatula until creamy and smooth.
Incorporate yogurt in the mix.
In a medium size bowl, mix whipping cream with a hand mixer until creamy and very soft peaks: you shouldn't turn into full whipped cream, it should be creamy.
Incorporate the semi-whipped cream into the cream cheese mix.
Gently incorporate mango puree. If you made mango puree from scratch processing fresh mango, I suggest to sift it because mango is a fibrous fruit.
Soak gelatine leaves into chilled water for about 5-10 minutes, then squeeze it and dissolve it into 30 g of hot water (water doesn't need to boil, I just microwave it until hot). Mix until gelatine completely dissolves. If gelatine doens't completely dissolve, just heat the mix a bit into microwave for few seconds. If you use gelatine powder, you don't need to soak it into chilled water.
Cool down a bit gelatine mix until slightly warm and incorporate it into cream cheese mix.
Pour cream cheese mix on top of the crust and refrigerate for about 3 hours or until cheesecake set on top. You can also put it in freezer for 30 minutes to accelerate the setting time.
Gelatine Mango Topping
Peel mangos and take balls using a fruit scooper: you'll get about 16 balls from every mango and you'll need 37 balls to top all the cheesecake. You can use the leftover mango pulp to prepare your homemade mango puree for cheesecake, in this case you should scoop your mango balls and make mango puree as first step for making cheesecake.
Place mango balls on top of setted cheesecake.
For making gelatine, soak gelatine leaves into chilled water for 5-10 minutes.
Mix together water, sugar, lemon juice and heat until hot (it doesn't need to boil) and sugar completely dissolved.
Squeeze gelatine leaves and completely dissolves into hot water mix.
Gently place about 1/4 of gelatine on top of mango balls and set in freezer for about 20 minutes, then pour the remaining gelatine. You may do not need all gelatine, mostly if you just want to cover mango balls or if you don't want a tall cake. I leftover about 100 g of gelatine mix.
Place in refrigerator for about 4 hours or until gelatine is set.
Video
Notes
Store in refrigerator for about 5-6 days.Slice with a hot knife: you just need to heat your knife on the stovetop flame for few seconds. Clean the blade after every cut.