Chilled Mango Cheesecake

Name: Chilled Mango Cheesecake
Ingredients: Base; 50 g digestive plain sweet biscuit crumbs; 50 g Oreo cookie crumbs; 40 g melted butter; Filling; 200 g cream cheese; 1 tablespoon rum; 1 tablespoon lemon juice; 55 g sugar; 200 g mango puree; 1 tablespoon gelatin; 3 tablespoons boiling water; 200 ml whipping cream (whipped); 2 tablespoons icing sugar; 1 mango (cubed); Mango puree topping; 100 g mango puree; 2 teaspoons gelatin; 3 tablespoons boiling water

19 ingredients

9 steps

Ingredients

Base
50 g digestive plain sweet biscuit crumbs
50 g Oreo cookie crumbs
40 g melted butter
Filling
200 g cream cheese
1 tablespoon rum
1 tablespoon lemon juice
55 g sugar
200 g mango puree
1 tablespoon gelatin
3 tablespoons boiling water
200 ml whipping cream (whipped)
2 tablespoons icing sugar
1 mango (cubed)
Mango puree topping
100 g mango puree
2 teaspoons gelatin
3 tablespoons boiling water

Directions

1

Toss cake base ingredients into melted butter and press firmly on to base of cake pan. Chill in the fridge for use later.
2

Whip whipping cream with 2 tbsp icing sugar till about 70% stiff or mousse state, keep chilled.
3

Dissolve gelatine powder in 3 tbsp boiling water. Keep warm but not hot for use later.
4

Cream cheese, sugar, lemon juice and rum together till smooth and creamy.
5

Add the warm gelatin solution to mango puree and blend well.
6

Stir mango mixture into cheese mixture and combine till well mixed. Blend in the whipped cream. Stir in the cube mango pieces (optional).
7

Pour cheese mixture onto cake base and chill for at least an hour.
8

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.
9

Notes: To obtain a smooth mirror like mango puree topping, please strain the mango puree mixture.