Are you in the mood for some creamy mango cheesecake? We have a very simple recipe that you can try out right now!
Prep time - 15 mins
Cook Time - 30 mins
- 1/4 cup butter
- 1 tbsp Brown Sugar
- 1 cup mango pulp
- 3 tbsp gelatin
- 2 cups cream (chilled)
- 2 cups curd
- 4 egg yolks
- mango slices for decoration
Purpose of the ingredients:
- Gelatin helps the cheesecake firm up. As this is a no-bake recipe, gelatin helps it give shape when it is refrigerated.
- Curd is used as a substitute for cheese and gives the cheesecake its signature tang. But if you have mascarpone cheese handy, you can use that instead.
- Egg yolks ensure that it is velvety smooth.
- The cream gives it the moisture that it needs.
- Cheesecakes are all about the creaminess, softness and moisture. Brown Sugar retains moisture because it still contains the molasses.
- Powder the biscuits by either blitzing them in a food processor or by using a rolling pin.
- Melt the butter on low flame and add the powdered biscuits. Mix well. Turn off the heat and mix in the Brown Sugar.
- Evenly line the biscuit mixture on a cake tin. Pat it with a spoon and make sure it is firm.
- In ½ a cup of water soak the gelatin for 10-15mins. In a container, mix the mango pulp, brown sugar, salt, and the yolks. Put this in a Double boiler (A vessel with water boiling below the utensil in which you put this cake mix) and cook over low heat. Mix well and cook until it is slightly thick - just until it isn't runny anymore.
- Add the gelatin to this mixture and stir till it coats your spatula. Remove the mixture from the heat and let it cool.
- Once the mixture is partially set, mix in the curd. Whip the cream and then add the whipped cream.
- Pour this onto the cake tin on top of the biscuit layer and make sure that it is leveled and smooth. Refrigerate it for 6-8 hours.
- Decorate the cheesecake with a few mango slices and your mango cheesecake is ready to eat!