Mango cheesecake

mangocheesecake3 2

Easter is around the corner and I wanted to share this recipe of my mango cheesecake that will definitely fit in the theme with its color and freshness! It is really simple to make (no baking in the oven) and let your imagination flow when decorating your cake with berries and fruits. Sky is the limit! This cake will serve 10-12 persons depending on the size of the slices. I used a baking mould (the kind that you can take the bottom off) with diameter 22cm but you could choose smaller one so that the cake will be taller.

mangocheesecake 2

I do need to point out that it is really important that you actually use the real thing, Philadelphia cheese in this recipe. Not any other cream cheese because I’ve made that mistake before and the cheesecake itself does not taste as amazing with substitutes. And the mango puree has to have an intensive taste! Or why not try this recipe with different fruit and berries like peach, lemon or raspberry instead of mango puree?

Mango cheesecake

Bottom:

100 g butter
150g digestive cookies (even yummier with Oreos!)

  1. Put a baking sheet on top of the bottom of your baking mould (this way the cake does not fasten in to the mould) and attach the side part to the bottom part
  2. Melt the butter and crush the cookies
  3. Mix the digestive cookie crush and the butter together and press the cookie mix on the bottom of the mould.
  4. Put the bottom in the fridge to wait for the next step
Filling:

4 dl whipped cream
300 g Philadelphia cheese
2 dl sugar
2 tl vanilla sugar
1 lime for juice
a bit of water or juice
6 gelatine leaves

  1. Put the gelatine leaves in to a bowl with cold water for 5 minutes
  2. Whip the cream until it’s still a bit loose
  3. Whisk the Philadelphia cheese, lime juice, sugar and vanilla sugar in a separate bowl
  4. Boil a tablespoon of water/juice in a kettle and put the gelatine leaves in the kettle. Remember to squeeze extra water out of the gelatine leaves!
  5. Blend as long as the leaves have blended in the liquid without any clumps. Then pour the mixture slowly in to the bowl with Philadelphia cheese. Stir at the time
  6. Turn the whipped cream in to the bowl and mix carefully. Now turn the mix on top of the digestive bottom in the mould
  7. Stroke the top of the cake with a spatula so it will become even
  8. Put the cake in to the fridge for at least 3hrs but preferably over the night to settle

Glaze:

2dl of mango puree

2 gelatine leaves

1 tbsp of water or juice

  1. Put the gelatine leaves in to a bowl with cold water for 5 minutes
  2. Put the mango puree in to a mixing bowl
  3. Boil a tablespoon of water/juice in a kettle and put the gelatine leaves in the kettle. Remember to squeeze extra water out of the gelatine leaves before boiling!
  4. Mix as long the clumps disappear
  5. Again pour the gelatine mix in to the mango puree as slowly as possible and mixing all the time
  6. Pour the mango puree with gelatine in it on top of the cake
  7. Now you can start deocrating right away
Decorations:

Fresh Raspberries
1 kiwi
1 dragon fruit

(Peaches, mangoes, plommons and cape gooseberries are great too for decorating this cake)

mangocheesecake2 2

 

Happy Easter guys! I hope the weather will be sunny and you’ll have time relax.

/Anniina

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s