Mango Cheesecake

Mango, one of my favourite fruits, is in season, that makes me love summer more in Australia. Who can resist the sweet, juicy and luscious mangoes? I’ve already had several large sweet mangoes before making this delicious mango cheesecake.

My dad used to warn me not to have too many mangoes because they would upset my stomach and digestive system. But interestingly, I found the Aussie mangoes are not like those I had in Hong Kong that would upset my stomach.

The moment I stepped into Coles the other day, the cover of their freebie, monthly magazine, really caught my eyes. It’s a photo of a double-layer mango cheesecake with heaps of mango slices on top and culis running down the edge. How could I resist the temptation? 

Immediately off I went to make one and brought it along to a party and shared with my church friends.

That’s a big hit! The cheesecake was gone in minutes literally. My bad, I only made one layer of cream cheese. Next time, I should make a larger double-layer mango cheesecake.

Mango Cheesecake Recipe

(Printable recipe) By Christine’s Recipes (Loosely adapted from Coles magazine, Nov. 2013)
Course: Dessert
Cuisine: Western
Prep time: 30 mins
Cook time: overnight chilling
Yield: Prepare a 20-cm / 8-inch springform pan

Ingredients:

• 120 gm Marie biscuits
• 70 gm butter, melted
• 250 gm cream cheese block, room temperature
• 55 gm caster sugar
• 150 ml thickened cream
• 2 tsp gelatine powder
• 30 ml hot water
• 1 mango, peeled and sliced

Coulis:

• 1 mango, peeled and chopped
• 2 tsp lime juice

Right bottom: Place the bowl of gelatine mixture in large bowl of hot water.

Method :

1. Process biscuits in a food processor until finely crushed. Add butter and pulse to combine. Press over the base of the pan. Chill for 15 minutes or until firm.
2. Whisk the gelatine and hot water in a small bowl until the gelatine dissolves. (Remark: If you find it's difficult to dissolve the gelatine completely, place the bowl of gelatine mixture in a large bowl of hot water. It helps the gelatine to dissolve easily and quickly.)
3. Use an electric mixer to beat the cream cheese and sugar in a bowl until smooth and creamy. Fold in the cream. Stir ¼ cup of the cream cheese mixture into the gelatine mixture, then add to the remaining mixture and mix well. Pour the cream cheese mixture over the biscuit base. Refrigerate overnight or until firm.
4. Remove the cheesecake from the fridge 15 minutes before serving. To make coulis, place the mango and lime juice in a blender and pulse until smooth. (If necessary, blend in a little water until coulis reaches pouring consistency.)
5. Arrange the remaining sliced mango over the cheesecake and drizzle over the coulis.

Notes：

• I used Kraft Philadelphia original cream cheese block.
• The thickened cream I used, is a kind of cream added some gelatin that is easier to whip and less likely to separate or curdle. You might replace with regular whipping cream if you can't find any around your area.
• You might replace mangoes with strawberries or blueberries.
• Mango coulis and slices can be prepared ahead and stored in fridge overnight, covered with plastic wrap.