Ingredients:
For the Crust:
· 1 1/2 cups (150g) digestive biscuits or graham crackers (crumbled)
· 1/4 cup (60g) melted butter (or coconut oil for a vegan version)
· 2 tbsp sugar (optional, depending on the sweetness of your biscuits/crackers)
For the Mango Filling:
· 1 1/2 cups (300g) ripe mango puree (fresh or canned, but fresh mangoes are preferred)
· 1 cup (240g) cream cheese (softened, use a dairy-free cream cheese for vegan version)
· 1/2 cup (120ml) whipped cream (or non-dairy whipped cream for a vegan version)
· 1/2 cup (100g) powdered sugar (adjust based on sweetness preference)
· 1/2 tsp vanilla extract
· 1 tbsp lemon juice (helps balance the sweetness)
· 1 tbsp agar-agar powder (or gelatin for non-vegan, see note below)
For Mango Gelée Topping:
· 1/2 cup (120ml) mango puree (fresh or canned)
· 1 tbsp sugar (optional)
· 1 tsp agar-agar powder (or gelatin for non-vegan, see note below)
· 2 tbsp water
Instructions:
1. Prepare the crust:
· In a food processor or a plastic bag with a rolling pin, crush the digestive biscuits (or graham crackers) until they form fine crumbs.
· In a bowl, mix the crushed biscuits with melted butter and sugar (if using). Stir until the crumbs are evenly coated and the mixture sticks together when pressed.
· press the mixture into the bottom of a 9-inch springform pan (or any cake pan) to form an even crust layer. Use the back of a spoon to press it down firmly.
· Place the crust in the fridge to set for at least 30 minutes while you prepare the filling.
2. Prepare the mango filling:
· In a large bowl, whisk together the cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and creamy.
· Add the mango puree to the cream cheese mixture and mix until well combined. Use a hand mixer or whisk to make sure everything is smooth and fully blended.
· In a separate bowl, whip the cream (or non-dairy whipped cream) until soft peaks form. Gently fold the whipped cream into the mango and cream cheese mixture, being careful not to deflate the whipped cream too much.
· In a small saucepan, combine the agar-agar powder (or gelatin) with 1/4 cup water. Heat over medium heat and bring it to a gentle simmer. Stir continuously until the agar or gelatin dissolves completely. Let it cool slightly.
· Once the agar-agar mixture is slightly cooled, gently fold it into the mango filling to help it set.
· Pour the mango cheesecake filling onto the chilled crust, smoothing the top with a spatula. Place the cheesecake in the fridge to set for at least 4-6 hours, or overnight if possible, for the best results.
3. Prepare the mango gelée topping:
· In a small saucepan, combine the mango puree, sugar (if using), and water. Stir together and heat the mixture over medium heat.
· In a separate bowl, dissolve the agar-agar powder (or gelatin) in 1/4 cup water. Add this to the mango mixture and stir until completely dissolved.
· Bring the mixture to a boil, then lower the heat and let it simmer for about 2-3 minutes, stirring continuously.
· Remove from heat and let it cool slightly. Once it’s cool enough, pour it over the chilled cheesecake, creating a smooth mango layer on top.
· Return the cheesecake to the fridge and allow it to set for another 30-60 minutes, until the topping has firmed up.
4. Serve:
· Once everything is set, remove the cheesecake from the fridge and carefully remove the sides of the springform pan.
· Slice the mango cheesecake and serve chilled. Optionally, garnish with fresh mango slices, mint leaves, or a drizzle of honey or maple syrup.
Tips & Tricks:
1. Mango Puree:
o If using fresh mangoes, peel and chop the mangoes, then blend them until smooth. You’ll need about 2 large ripe mangoes for 1 1/2 cups of puree.
o If using canned mango puree, make sure it’s unsweetened to control the sweetness.
2. Agar-Agar vs Gelatin:
o Agar-agar is a vegetarian alternative to gelatin. If you’re using gelatin, soak 1 tablespoon of gelatin in 3 tablespoons of water for 5 minutes, then melt it over low heat before adding to the mixture (skip the water added for agar-agar).
o Agar-agar sets at room temperature, while gelatin requires refrigeration.
3. Whipped Cream:
o For a vegan version, make sure to use coconut whipped cream or any other plant-based whipped cream. You can also whip coconut milk by chilling it and then whipping the thick part that separates.
4. Storage:
o This cheesecake can be stored in the fridge for up to 3-4 days. If you want to store it longer, freeze individual slices wrapped in plastic wrap and foil for up to 1 month.
5. Decorating:
o Top with extra fresh mango slices, mint leaves, or even a drizzle of mango puree for extra flair!
Disclaimer:
The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.
click and follow Indiaherald WhatsApp channel